1. Slaughter chicken feathers, cut them along the belly, gut them, wash them, take them out of the pan, wash them with clear water, and remove blood stains;

2. The chicken breast is facing down, and the chicken bones are removed, and then placed in a steaming basin according to the shape of the chicken;

3. Then put the thigh in the basin, add salt, onion and ginger slices, and add clear soup to drown the chicken;

4. Put the pepper into the pot, steam it in a cage and take it out;

5. Pour the soup into the pot, remove the onion and ginger, turn over in the soup bowl and arrange the chicken shape;

6. Wash spinach;

7. Wash the coriander and cut it into 2 cm long sections;

8. Put the chicken soup on the fire, skim off the floating foam, add salt, monosodium glutamate, spinach and cooking wine to boil, pour into the chicken basin, and add sesame oil and coriander.