1. After the chicken is slaughtered, it is depilated, eviscerated, washed and dried;
2. Put the chicken in the boiling water pot and scald it for about 1 minute. When the water is boiled again, scald it again. In this way, the chicken can be scalded three or four times;
3. After the chicken is scalded, cut it into thin strips with a knife, without cutting its wings, and then place it on the plate according to the shape of the chicken;
4. Cut up the chicken intestines, wash them repeatedly, soak them in cold water for a while, remove the dirty air, heat them in a boiling pot, take them out and put them in a small bowl;
5. Cut and clean the gizzard, cut it into thin slices, put it into a boiling water pot and scald it, take it out and put it in a small bowl;
6. Cut chicken liver into thin slices, put it into boiling water pot and scald it, take it out and put it in a small bowl;
7. Wash the shallots and ginger and cut them into rice grains;
8. Peel off the garlic clothes and cut into minced garlic;
9. Cut the dried pepper into fine pieces;
10. then put the onion, ginger, garlic and dried chili in the bowl, add salt, soy sauce, sugar, vinegar, sesame oil, monosodium glutamate and all the seasoning, then add chicken intestines, gizzard and liver into the bowl and mix well.
11. Pour the mixed Chicken Intestines and liver on the chicken, and the dish will be ready.