Put the black-bone chicken in a casserole, add a proper amount of water at one time, add red dates, medlar, ginger and onion, cook with high fire, and then stew with low fire for about an hour.
Add appropriate amount of salt to taste 10 minutes and then take out the pot.
Taboo:
First, avoid cold water on the way. Because the heated meat contracts when it is cold, protein is not easy to dissolve, and the soup loses its original flavor.
Second, avoid putting salt too early. Because putting salt too early will solidify the protein in the meat, which is not easy to dissolve, thus making the soup darker, with insufficient concentration and unsightly appearance.
Third, avoid putting too much seasoning. It is not advisable to add too much onion, ginger and cooking wine. Into the soup, otherwise it will affect the original flavor of the soup itself.
Fourth, avoid putting too much soy sauce too early. This can easily lead to the sour taste and dark color of the soup.
Fifth, avoid soup. Increasing firepower in the middle will make the protein molecules in the meat move violently, which will lead to turbid soup.