Cuisine and Effects: Hunan cuisine Gas and blood recipes Preschooler recipes Recipes Nutritional Recipes Malnutrition Recipes Flavor: Salty and fresh Craftsmanship: Steaming Steaming the whole chicken Ingredients: Main Ingredients: 1500 grams of chicken Auxiliary Ingredients: Mushroom 28 grams, 28 grams of ham, 70 grams of cuttlefish, 100 grams of cabbage Seasoning: 1 gram of pepper, monosodium glutamate (MSG) 2 grams of salt 8 grams of salt 2. salvage, washed with cold water, chopped the tip of the beak and claw, cut off the jaws, cut the tail shame, smashed with the back of the knife into the thigh bone, put the whole chicken into the cold water, and then put it in the cold water. Cut off the lower jaw, cut off the tail shame, with the back of the knife smashed thigh bone, the whole chicken into the glazed tile bowl, add salt (5 g), into the cage first dry steam about 1 hour, then, then add the water (1000 g) steamed until soft and rotten; 3. ham cut thinly sliced; 4. portobello mushrooms, cuttlefish cut into thin slices with a diagonal knife; 5. oilseed rape heart blanch in water, blanch, fished out and wait for use; 6. frying pan placed on a medium heat, under the meat broth, salt boiling, then put in portobello mushrooms, squid, cuttlefish and other vegetables, then put in the meat broth, salt boiling, and then put in the meat broth, salt boiling, and then put in the meat broth, salt boiling. Then into the portobello mushroom, cuttlefish, cabbage blanched and fished out, drained; 7. with a hand spoon will be the whole chicken turned over after the heart of the cabbage on the whole chicken around, portobello mushroom, cuttlefish on the top, and then covered with slices of cooked ham, put monosodium glutamate, sprinkled with pepper that is complete.