1. Slaughter the chicken first, hair-cut, gut-cut, remove the internal organs and wash them, chop off the feet, and take out the chicken breast for another use. Soak the whole chicken in cold water for 20 minutes until it turns white. 2. When the water in the pot is boiled to 80% heat, put it in the chicken and take it out for 10 minutes, then wash the whole body with cold water, cook it in the soup pot and take it out, then take the meat down and shred it. 3. Cut the chicken breast into minced meat with the back of a knife and put it into a pot. Put six egg whites into the minced meat for three times, stir them evenly in one direction with chopsticks, then add the mashed pork square oil and stir it for 20 minutes in the same way, then add the refined salt and stir it for 5 minutes to get the hibiscus. 4. Take a flat plate, spread the chicken breast in the plate, then put the chicken on the hibiscus, put it in a drawer, steam it for 30 minutes on medium heat, take it out and let it cool. 5. When eating, cut the hibiscus chicken into strips with a length of 6 cm and a width of 2 cm, pour clear soup in a steaming bowl as it is, steam it in a steamer, take it out, and buckle it in a soup bowl. Pour the original soup into a pot, add auricularia, green beans, cake slices, shredded onion and ginger, refined salt, cooking wine, etc. to find a good taste, and pour it on the "Furong Chicken".

How to eat silly meat:

1 Chop pork stuffing with minced onion and ginger, pepper noodles, salt and soy sauce, add starch and knead well, add egg liquid and stir well. 2 Grease the periphery of the container, pat the minced meat vigorously, then put it in the container for compaction, and steam it on high fire 1 hour. When eating, slice it to make soup, which can be matched with noodles, _ _, and can also be used in mixed vegetables.

Four Joy Meetballs how to eat:

Put the frying spoon on medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one, add oil, fry them until they are 80% ripe, and take them out with a colander. Enlarge the bottom of the casserole with scallion, put the meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off the floating foam, move to low heat and stew until the soup is half, take out the scallion and ginger, and fish the meatballs into the soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well, and pour it on the meatballs.