Take out the internal organs of the chicken, remove the crop, trachea and esophagus, rinse them well, put them into a soup pot and cook for 3 minutes;

Draw out, wash them with cold water, chop off the tip of the mouth and Cut off the legs, cut off the lower jaw, cut off the tail, break the thigh bones with the back of a knife, put the whole chicken into a glazed tile bowl, add refined salt (5g), dry steam it in the cage for about 1 hour, then add water (1000 g) Steam until soft;

Cut ham into thin slices;

Use a diagonal knife to cut mushrooms and cuttlefish into thin slices;

Boil rapeseed hearts with water for a while. After a while, take it out and set aside;

Set the wok over medium heat, add the meat broth and refined salt and bring it to a boil, then add the mushrooms, cuttlefish and cabbage, blanch them, take them out and drain off the water;

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Turn the whole chicken over with a spoon, place the cabbage around the whole chicken, place the mushrooms and cuttlefish on top, cover with cooked ham slices, add MSG, and sprinkle with pepper. Serve.