1. Prepare the ingredients, boil the pork tendon, peel and cut the yam, and smash the ginger
2. The ingredients prepared in the previous step are boiled together with the scallops for 20 minutes to make a soup base
3. Open the chicken in half and wash it to remove the blood and miscellaneous hairs from the internal organs
4. Quickly boil water to remove blood stains
5. Put the chicken into the boiled soup base and soak in a slow heat
6. The chicken is just cooked, take it out and let it cool, let the chicken skin fully shrink and become brittle, cut into pieces
7. Bring the soup to a boil and slide into the chopped chicken pieces to complete the "scallop dipping chicken"
Tips:The broth for dipping the chicken needs to be boiled, but the process of dipping the chicken requires slow dipping to prevent the chicken from getting too old; the chicken can be chopped when it is soaked to 9 mature, and then put back into the soup for re-dipping, the degree of cookedness is just right , The skin is crispy and the meat is slippery.
