1. Shall the chicken into feathers, remove the internal organs, wash with water, cut off the head and claws, and then chop into 3 cm cubes. Soak Hericium erinaceus in boiling water for 30 minutes, wash the sediment with cold water, tear it open with your hands, and squeeze out the water. Cut the ham and winter bamboo shoots into rectangular slices; cut the rapeseed into sections, cut the green onion and coriander into sections; cut the ginger into pieces and pat them with a knife.

2. Put a small amount of lard in the pot, heat it up and fry it with green onions and ginger. Add chicken pieces and stir-fry until half cooked. Add chicken soup, add pepper water, cooking wine, star anise, fennel, refined salt, Hericium mushrooms, winter bamboo shoots, After the soup boils, stew the ham over low heat. Add the rapeseed, pick out the green onion, ginger, star anise, and fennel. Put the hericium, chicken, etc. into a bowl. Bring the soup in the pot to a boil and skim off the floating ham. Foam, add MSG, pour it over the chicken pieces in the bowl, and top with coriander segments.