1. Chop the hen's head, claws and wing tips, open the back, remove the internal organs and wash, evenly coat the chicken skin with refined salt, and sprinkle the refined salt in the cavity for curing;

2. Fennel, pepper and cinnamon are tied tightly with cloth, put together with onion and ginger, and steam on the drawer with high fire;

3. Take out fennel, ginger and other materials.

4. Let the chicken cool and boneless, then cut it into strips 5 cm long and 1 cm wide, and put it in a plate.