[Cooking method]

Cut chicken into pieces, wash with water.Grind chicken feet into powder.Wood ear mushroomsSqueeze out water, cut into strips.Chop green onions in half, then cut into 3cm long strips.GinkgoApricotsPeel and addSaltStir-fry until green.

2.Eggs1 egg, beat in a bowl, add flour,sesame seedsand salt, minced garlic, sesame oil,soy sauce, and ground chicken feet mixed into a paste.3. Place chicken breasts on a fish-shaped dish, coat with egg mixture, then flip

steamfor about 3 hours.4.

TofuCut into 0.6cm thick, 3cm wide slices, pan-fry until both5. Boil 1 egg, peel and cut in half, use a sharp knife to cut out a decorative pattern on the sides and then break it open, and cut the other half into four pieces.

6. Separate the remaining egg whites and

egg yolksand cut into strips.7. Remove the steamed chicken,

chicken brothpour into a aluminum pot with tofu, then place the chicken in the tofu in the aluminum pot,place a half egg in the center of the chicken, and place the four pieces of egg cut with a knife symmetrically on the four corners.egg strips,nori seaweedchopped wood ear mushrooms, green onion strips, arranged around the egg, sprinkle with green Ginkgo, pine nuts, then cover the pot and cook over low heat, when the dish is slightly hot, sprinkle withpepperand serve.[Key techniques]This dish emphasizes beautiful appearance, delicate workmanship, used to show the banquet grade.

　[Flavor characteristics] This dish is a Korean-style big dish, delicate workmanship, bright colors, beautiful appearance, soft texture, spicy flavor.

This dish emphasizes beautiful appearance, delicate workmanship, and is used to display the banquet's level.

[Flavor characteristics] This dish is a large Korean-style dish with delicate workmanship, vibrant colors, beautiful appearance, soft texture, and fragrant, spicy flavor.