1.

Kill and wash the whole chicken and cut it into small pieces.

2.

Prepare the soup base ingredients.

3.

Prepare the hot pot side dishes.

4.

Add appropriate amount of water to the pot, add the chicken pieces and boil for about 3 minutes to remove the blood, fish out and clean with warm water.

5.

Add appropriate amount of water to the casserole, add chicken pieces, jujube, angelica, and codonopsis.

6.

Cover the lid, large fire boil to medium-low fire stew for half an hour.

7.

Add Cordyceps flowers, season with a teaspoon of salt and mix well.

8.

Cover the lid to boil to medium-low heat and continue to stew for half an hour.

9.

While the chicken soup is simmering, prepare the side dishes by cracking the eggs into a bowl, adding 1 tablespoon of water starch and beating them, pouring them into a thinly greased pan, and spreading them into an egg skin.

10.

Shred the eggshells and other side dishes.

11.

Stewed chicken soup, soup color golden golden.

12.

Put it on a small gas stove for hot pot, and eat it while cooking with the side dishes.