1. First fix the ginkgo with your hands, tap the stubborn place with the back of the knife, and after knocking out a small mouth, cook it in a hot pot for about ten minutes, take it out and let it cool in cold water, and easily remove the shell along the opening.
2. Remove the internal organs of the three-yellow chicken, clean and chop small pieces, put it in boiling water for blanching, pour a little cooking wine when blanching to remove the fishy, then remove the chicken pieces for use.
3. Hot pot, 50% hot, add a dozen peppercorns and half a dried pepper, stir up the aroma on low heat, take out the peppercorns and dried peppers and discard.
4. Pour in the blanched chicken nuggets and ginger slices, stir fry over high heat, and put the dark soy sauce on to color.
5. Pour hot water to cover the chicken nuggets, add oyster sauce, shiitake mushrooms, and green onions. Bring to a high heat and turn to medium to low heat. Cook for about 30 minutes.
6. Pour the ginkgo and cook for five minutes.
7. Add two tablespoons of sugar, appropriate amount of salt, and MSG to taste. Heat for five minutes until the soup is thick and ready to be served.
