1, woodchucks after preliminary processing (dehairing and gutting) and then washed. 2, remove the head and tail of the woodchuck, use scissors to cut off the nails of the chicken claws, put into a pot of boiling water with cooking wine blanched 5 to remove the blood foam, and then put into a soup pot filled with enough water to boil, with medium heat for 20 minutes. 3, wear gloves to remove the skin of the yam, wash and cut into cubes, gravy soaked in water in advance. After the chicken broth boiled into the chicken broth. 4, after 20 minutes of medium heat, turn to small fire for 2 hours, add salt to taste.