Seasoning: salt 5g monosodium glutamate 2g cooking wine15g scallion10g ginger 8g each.

Production technology: 1. Clean the black-bone chicken and cut it into pieces; 2. Wash the Pleurotus eryngii and sprinkle it into large pieces; 3. Slice the ham; Wash onion and ginger and cut into sections and slices respectively; 4. Wash the cabbage and cut it into 3 cm long sections; 5. Put a proper amount of water in the pot to boil, and take out the Pleurotus ostreatus after slightly scalding; 6. Put the chopped black-bone chicken in boiling water for 3 minutes and take it out. Rinse it with hot water to remove blood foam. 7. Put a proper amount of water into the pot, add chicken pieces, cooking wine, onion segments and ginger slices and stew for 2 hours; 8. Add salt, anchovies and ham slices and stew for 15 minutes; 9. Finally, add Chinese cabbage and monosodium glutamate and stew for 2 minutes.