The raw materials include a tender hen weighing about 750 grams, 50 grams of ginger, 50 grams of green onions, 5 grams of refined salt, and 60 grams of peanut oil. Preparation method 1. The main ingredients require tender and thick meat, small and soft bones. A pullet that has never laid an egg. Do not select if it is too heavy or too light. After slaughtering, it should be made immediately and strive to be fresh. After the main ingredients are selected, initial processing is carried out. 2. Cut the ginger into mince and cut the scallions into shreds. Then add refined salt, mix evenly and divide into two small bowls. Place the pot on medium heat, add oil and heat until slightly boiling, pour into the two small bowls mentioned above, fry the minced ginger and green onion until fragrant and set aside. 3. Place the pot on a high fire, add water and boil until the water temperature is about 9OC. Lift the chicken head of the initially processed chicken, put the chicken body into the water and blanch it, then lift it up, put it into the water and blanch it again, and then lift it up again. , repeat scalding three times to keep the temperature inside and outside the chicken's abdominal cavity consistent, but the scalding time each time should not be too long. Finally, put the whole chicken into the pot and cook until the water covers the chicken body for about 15 minutes. Remove the chicken when it is done. 4. Put the cooked chicken into cold boiling water to cool, remove the fluff and yellow clothes, wash it, use a clean towel to wipe the water on the chicken's whole body surface, and then brush the chicken's whole body surface with cooked chicken. oil to make it shiny and lubricated. Finally, change the knife and put it on the waist plate to form a chicken shape. 5. When serving, add two condiments: fried minced ginger and green onion.