1. Add water, green onion, and ginger slices to a pot and bring to a boil. Add the whole chicken and cook for about 3 minutes, turning the noodles once in the middle;
2. Take out, wash and control the water;
3. Add fresh water, green onion, sliced ginger, and a handful of knotted green onions;
4. Add the blanched whole chicken, cover and cook for 15 minutes, turn off the heat and simmer for 5 minutes;
5. Take it out and cool it a bit, brush a layer of sesame oil on the surface of the chicken (forgot to take a picture at this step), tear the plate by hand, surround it with coriander;
6. Light soy sauce, steamed fish and tempeh, add a little sesame oil and mix thoroughly for dipping (the spicy ones are better with a spoonful of chili oil);
7. At the beginning of eating, it was only for the most primitive fresh taste. ππ§π
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