Tools/raw materials: one chicken, one dried cuttlefish, appropriate amount of mushrooms, two Shanghai greens, appropriate amount of edible salt and pepper.

1. First, soak the dried cuttlefish in clear water, and then cut the cuttlefish into small pieces for later use.

2. Wash Shanghai green with clear water, and remove the roots and old leaves for later use.

3. After the chicken is washed, remove the tip and tail of the chicken wings, remove the toes, cut the chicken legs with the back of the knife and stuff them into the chicken belly.

4. Add an appropriate amount of water to the pot, and steam the whole chicken, edible salt, mushrooms and cuttlefish in the pot for 120 minutes.

5. 120 minutes later, add Shanghai green, sprinkle with appropriate amount of pepper and serve.