After blanching, rinse, drain, take the oil pan and stir-fry the chicken.

3. When the chicken is stir-fried, add the onion and ginger slices, add enough boiling water, and simmer on low heat 1 hour.

4. Wash the louver and tie it into a louver knot.

5. Put the louver in a boiling water pot and blanch it to remove the beany smell.

6 Peel lettuce and cut into hob blocks.

7 After an hour, when the soup becomes thick and white, pour in the louver knots and lettuce, cook for 10 minute, add a little chicken essence and pepper to taste, or transfer it to a small pot, and then serve directly, light an alcohol stove and burn it while eating.