Step 1: After the chicken is slaughtered, scald the chicken feathers with boiling water, chop off the chicken feet with a knife, remove the internal organs and dirt (stewed chicken soup generally doesn't need internal organs, but don't waste what you eat), and cut several internal organs (including chicken gizzards, chicken livers and chicken hearts) for later use.

Step 2: Then wash the internal organs and hens with clear water (this step must be cleaned, especially the chicken lungs should be removed), put them together in a boiling water pot, add cooking wine for one minute, and take them out (the cooking time is longer to better remove the fishy smell).

Step 3: put the bamboo net in the casserole (the purpose of putting the bamboo net is to prevent the pot from sticking when stewing chicken), and put the old hen with chicken oil, chicken gizzard, chicken liver and chicken heart (some people may not want to put chicken oil, but drinking too much is really annoying).

Step 4: Last step, add clear water (water must drown a lot of chicken), then add raw ginger onion, cover the casserole, turn to medium heat for boiling, skim the floating foam, turn to low heat for more than two hours (this step must be stewed), and finally add appropriate amount of salt, chicken essence and monosodium glutamate to serve.