2. The chicken slaughtered its fur, cut it open from the back, pulled out its internal organs, washed it, and scalded it in the water pot.
3, chicken belly up, head plate to the side, feet chop off claw tips, bend inward, put in a stew pot, put mushrooms on the back, add refined salt, monosodium glutamate, 500 grams of water and a little Shaoxing wine, and seal the stew with cotton paper or kraft paper.
4. Put the steamer on high fire for 20 minutes, then steam it on medium fire for 2 hours, take it out and move it into the soup bowl.