2. Remove the head, tail, and fat parts of the chicken (keep the butter layer of the chicken), rinse the inner cavity of the chicken, and cut into large pieces for later use;
3. Put water in the pot, add ginger slices and pepper granules, add a little cooking wine after the water boils, blanch the chicken pieces, remove the fishy smell of blood foam, rinse with warm water, and drain the water for later use;
4. Take a large sand pot, add 2 pieces of chicken, ginger slices and onion knots, add enough water at a time, boil over high fire, skim off the foam after the soup is boiled, turn to low heat, cover and stew for about 1 half an hour until the chicken can be poked through with chopsticks, and then turn off the heat;
5. Pour the chicken pieces into a small sand pot, add peeled, washed and sliced yam after the fire is boiled;
6. Add sliced Pleurotus eryngii, soaked red dates and medlar, boil again, stir the materials in the pot slightly and evenly, turn to low heat and cover and continue to cook for about 20 minutes;
7. Turn off the fire, skim off the chicken oil on the surface of the soup, and add a proper amount of seasoning to serve.