Chop a small mouth at the top of the coconut with a kitchen knife, pour out the coconut juice for later use, split it from the middle, dig out the coconut meat on the inner wall with a metal spoon, then cut off the crumbs on the surface and cut it into small pieces. Wash the black-bone chicken, chop off the head and claws, and tear off the chicken skin by hand. Sliced Jinhua ham. Put water in the pot, bring to a boil, add black-bone chicken, almond and Jinhua ham slices, turn to high fire and bring to a boil again. Put the coconut slices into the pot and simmer for 2 hours. Finally add salt and white pepper before leaving the fire.