1. Boiling water fish preparation materials: take 1 live fish from the lake (about 1 kg). With half a chicken (about 200g) and a little onion, ginger and garlic slices as ingredients, 50g of clear soup, 3g of cooking wine 10g, 3g of refined salt, 2g of monosodium glutamate, 30g of peanut oil, 5g of sesame oil and 2g of star anise were prepared as seasonings.

2. Chop the live fish head, control the blood, wash it, take it out in boiling water, scrape off the black skin, then take it out in boiling water for about 5 minutes, uncover the hard cover, take out the five internal organs, chop off the claw tips, chop the water fish and chicken into cubes, and blanch it in boiling water.

Scrape off a thin layer of dirt on the hard cover.

4. Put peanut oil in the spoon, heat it on high fire, add onion, ginger, garlic slices and star anise in the wok, cook clear soup and cooking wine after fragrance, add turtle and chicken pieces, boil to remove foam, and turn to medium heat for about 45 minutes. When the soft-shelled turtle and chicken pieces are cooked and the soup is milky white, move to the fire and add refined salt and cooking wine.