1. Slaughter live chickens, take out their internal organs and clean them. 2. Add enough water to the soup pot to submerge the chicken, add ginger slices and scallion, boil over high fire, add the washed chicken, boil again, turn to low heat, add wine and skim off the floating powder; 3. 10- 15 minutes later, poke the thickest part of the chicken with chopsticks, and turn off the fire immediately if there is no blood flowing out; 4. Quickly pick up the chicken and immerse it in cold boiled water, and let the chicken cool naturally in cold boiled water; 5. Mix light soy sauce with clean water at the ratio of 1: 1, add a little white sugar and chicken essence, boil and melt, let it cool, sprinkle with minced onion and ginger, and pour sesame oil to make dip for later use; 6. After the chicken is cooled, take out the chicken, control the soup, and coat the chicken with sesame oil; 7. Change the knife and chop the pieces into the pot and add the parsley. Dip in some seasoning when eating. ?