Clean chicken 1 chicken, about 1500g, ham and bamboo shoots 50g each, water-soaked mushrooms 20g, Shaoxing wine 30g, refined salt 4g, onion 20g, ginger slices 15g, sesame oil 10g. \x0d\\x0d\ Making \x0d\\x0d\ 1. Cut the chicken from the back, wash the blood, and chop off the wing tips and claws. Clean chicken gizzards, chicken hearts, chicken livers and chicken oil. Slice bamboo shoots. \x0d\\x0d\2。 Use bamboo grates as the bottom of the pot, put the chicken belly down into the pot, and add chicken oil, ham, chicken liver, chicken gizzard and chicken heart. \x0d\\x0d\3。 Add water (don't cover the chicken essence), add Shaoxing wine, scallion and ginger slices, press them on the plate, cover them, bring to a boil, skim off the floating foam, and simmer for about 3 hours until they are crisp and rotten. \x0d\\x0d\4。 Take out the disc, and take out the chicken gizzards and liver. Cut chicken heart and ham into pieces respectively. Take out the bamboo grate, skim off the floating foam, and turn the chicken over (chicken breast up). \x0d\\x0d\5。 Put chicken gizzards, chicken livers, chicken hearts, ham, mushrooms and bamboo shoots on the chicken alternately, add refined salt, boil over medium heat, put them in a bowl, and sprinkle with sesame oil. \x0d\\x0d\ Features \x0d\\x0d\ Chicken is complete, crisp and rotten, and the soup is mellow. \x0d\\x0d\ Operation skills \x0d\\x0d\ Chicken must be skimmed repeatedly after cooking to ensure the soup is clear.