1. Make a 6 cm long opening from the back and neck of the chicken, cut off the chicken bones, and remove the internal organs, chicken crop, esophagus, large wing bones, sternum, and thigh bones. After washing, turn the chicken bones inside out and blanch them in a pot of boiling water. Turn the chicken skin outside and scald it in the pot to remove the smell of blood and take it out.

2. Wash the cooked lotus seeds, glutinous rice and barley rice. Remove the hard tendons from the scallops, add a little water and steam for half an hour. Wash cooked ham, magnolia slices (100g), shiitake mushrooms (20g), chicken gizzards, chicken liver and green bamboo shoots, cut them into 0.6cm cubes, put them into a pot of boiling water for a while, remove them and add cooking wine, salt, MSG, Mix lotus seeds, glutinous rice, barley rice, and scallops evenly, put them into the chicken belly, and sew up the incisions.

3. Place the chicken on a porcelain plate in a large casserole, add green onions (cut into sections), ginger (sliced), cooking wine, soy sauce, and water, bring to a boil over high heat and skim off the foam. Simmer over low heat for 2 hours. Flip the chicken and add magnolia slices (50g sliced) and shiitake mushrooms. Simmer for another hour. Remove from the pan and remove the seam thread, green onions and ginger.

4. Set the frying spoon over high heat, add the original soup, sugar color, MSG, and thicken with water starch (10 grams of starch plus 10 grams of water and mix thoroughly). When the soup turns into a red thick juice, pour in lard and turn the thick juice into Pour it over the chicken and serve.