Wash the camel's paw with clear water, drain the water, burn it off with fire, soak it in boiling water for 20 minutes, brush it with a brush and rinse it repeatedly with water until the camel's paw is white. Boil camel's paw repeatedly with clear water and yellow wine on the fire, change the water frequently, take it out, trim the palm skin, wash it with clear water, put it in a pot, add clear soup, Shaoxing wine and Guoguang apple, steam it in the pot for about an hour, take out camel's paw, then change the pot and add clear soup, chicken, fat lean meat (soaked in water), yellow wine and onion ginger until it is boneless. Steamed camel's paw is boned while it is hot (keep the palm shape), painted with sugar color, fried in oil pan, and cooled for later use.