Step 1: Slaughter the chicken with boiling water to remove the chicken feathers, use a knife to chop off the chicken claws, remove the guts and dirt (stewed chicken soup is generally do not want to guts, but their own food should not be wasted), giblets cut a few cuts (giblets including gizzard, liver, chicken heart) on the side of the spare.

Step 2: Then the giblets and hen with water to wash (this step must be clean, especially the chicken lungs to remove), together in a pot of boiling water, add wine blanching one minute out (blanching time should be longer, so that better remove the fishy flavor).

Step 3: casserole into the bamboo net (put the purpose of the bamboo net is to let the chicken stew will not stick to the pot), put the old hen and chicken oil, gizzard, chicken liver, chicken heart together (some people may not want to put the chicken oil can not be put, put too much to drink up really greasy people).

Step 4: the last step into the water (water to cover the body of the chicken a lot of it), then add ginger and onion, cover the casserole lid, turn to medium heat to boil, skimming foam, turn on the micro-fire simmering for more than two hours (this step must be stewed), and finally put the appropriate amount of salt, chicken essence, MSG sweet mouth, you can pot to eat.