1. Remove the feathers from the chicken, remove the internal organs, wash with water, cut off the head and claws, and then chop into 3 cm cubes. Soak Hericium erinaceus in boiling water for 30 minutes, wash the sediment with cold water, tear it open with your hands, and squeeze out the water. Cut the ham and winter bamboo shoots into rectangular slices; cut the rapeseed into sections, cut the green onion and coriander into sections; cut the ginger into pieces and pat them with a knife.

2. Put a small amount of lard in the pot, heat it up and fry it with green onions and ginger. Add the chicken pieces and stir-fry until half cooked. Add chicken soup, add pepper water, cooking wine, star anise, fennel and refined salt. , hericium, winter bamboo shoots, and ham. After the soup is boiled, simmer over low heat. Add the rapeseed, pick out the green onion, ginger, star anise, and fennel. Put the hericium, chicken pieces, etc. into a bowl, and put the contents in the pot. Bring the soup to a boil, skim off the foam, add MSG, pour it over the chicken pieces in the bowl, and top with cilantro segments.