1. Prepare the ingredients, boil the pork tendon, peel and cut the yam, and slap the ginger;
2. So the ingredients 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 blood and miscellaneous hairs from the internal organs;
4. Boil water quickly to remove blood stains;
5. Put the chicken in the boiled soup base and soak slowly;
6. The chicken is just cooked, immediately remove it and let it cool to let the chicken skin shrink and become brittle, and 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.
