1. After the turtle is slaughtered and bled, scald it with 70℃ water first.

2. Put it in water at 90℃ and scald it.

3. Scrape off the rough skin on the neck, claws and skirt, cut it along the skirt with a knife, take out the internal organs and rinse it clean.

4. Cut off the claw tip of the turtle with a knife, then blanch it with boiling water, wash it after the water comes out, wash the black-bone chicken and cut it into pieces, and use boiling water to remove blood.

5. Add fresh soup into the pot, add black-bone chicken, turtle, salt, pepper, medlar, ginger, onion and cooking wine, and simmer on low heat until the chicken pieces and turtle are soft and rotten.

6, pick ginger, onions, and adjust the taste.