1. Ingredients preparation: 1 native chicken, appropriate amount of celery, a little sugar, appropriate amount of yam, appropriate amount of gluten, dumplings, potatoes, pancakes.

2. Cut the native chicken into pieces, blanch the green onions and ginger in water, put no oil in the pot, add the chicken pieces, and stir-fry until slightly brown.

3. Heat the pot until it is warm, add sugar, hot pot base and Sichuan peppercorns.

4. Then add the chicken pieces and stir-fry, add dark soy sauce, light soy sauce and stir-fry for a few minutes.

5. Add an appropriate amount of water to cover the chicken pieces, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.

6. Wash and cut celery into sections, peel and cut yam into small sections and soak in cold water. Slice potatoes and soak in cold water.

7. Cut the cabbage into strips, soak the roasted bran in cold water until soft and cut into small pieces. Tear the gluten into small strips and cut the pancakes into pieces.

8. Add salt and chicken essence to the pot, add celery segments, and then rinse all ingredients.