2. Steaming the whole chicken: take out the chicken's internal organs, remove the crop, trachea and esophagus, rinse them, and cook them in a soup pot for 3 minutes.
3. Take it out, wash it in cold water, chop off the tip of the mouth and claws, cut off the mandible, cut off the tail, break the thigh bone with the back of a knife, put the whole chicken in a glazed tile bowl, add refined salt (5g), dry steam it for about 1 hour, and then add clean water (1000g) to steam it until it is soft and rotten.
4. Slice the ham.
5. Tricholoma and cuttlefish are cut with an oblique knife.
6. Boil the rape heart with clear water and remove it for use.
7. Put the wok in medium heat, add broth and salt to boil, then add mushrooms, cuttlefish and cabbage to cook, remove and drain.
8. Turn the whole chicken over with a spoon, put cabbage around the whole chicken, put mushrooms and cuttlefish on it, cover the cooked ham slices, add monosodium glutamate and sprinkle with pepper.