2. Accessories: 20g of dried jujube and 0/5g of Lycium barbarum.

3. Seasoning: monosodium glutamate 2g, salt 10g, onion 20g, cooking wine 15g.

4, squab slaughter, hair, viscera, claws.

Put your head and legs in the chicken's stomach and boil a pot of water.

6, remove the blood, rub off the sweat skin, put the chicken breast up into the soup cup.

7. Wash the medlar and red dates and put them on the chicken.

8. Add cooking wine, ginger and onion, pour clear soup and seal it with kraft paper.

9. Steam on high fire for about 2 hours, remove ginger and onion, and add monosodium glutamate.