Preparation materials: soft-shelled turtle, chicken, onion slices, ginger slices, cooking wine, onion segments, codonopsis pilosula, angelica dahurica, yam, red dates, salt, sugar, pepper and medlar.

1. First, we cut the chicken into small pieces and wash it with water.

The tortoise has been killed by the seller. Now let's clean it: boil a pot of boiling water, cool it to 80 degrees, then pour it on the turtle and let it take a hot bath. Then take the turtle out and tear off the black film on its back. There is something fishy about this film and it must be taken off the shelf. If you are afraid of heat, you can soak it in cold water before tearing it off.

3. Clean the turtle and cut it along the shell with a knife. Be patient and don't cut off the skirt. This skirt, also called flying edge, is the most fragrant and beautiful part of the tortoise. Open the lid, remove the internal organs and butter, then clean and cut into small pieces.

4. We need to blanch the turtle and chicken in water: boil the water in the pot, put the chicken and turtle in cold water, add onion slices and ginger slices, pour cooking wine and blanch for about 2 minutes to remove the smell of blood.

5. Then beat the floating foam in the pot, take out the soft-shelled turtle and chicken pieces, and rinse them with clear water.

6. Then, we began to stew the soup: pour the chicken and turtle into a hot pot, stir fry slowly with cold oil and medium heat, and the chicken with water will taste more fragrant, and the stew will be whiter and more delicious after being fried.

7. Then pour the chicken and soft-shelled turtle into the casserole, add boiling water, be sure to add boiling water, add scallion, codonopsis pilosula and angelica dahurica, boil the water over high fire, skim off the floating foam in the pot, and simmer for 30 minutes.

8. While waiting, prepare 1 yam, and cut it into small pieces after processing.

9, 30 minutes, let's look at the lid, the soup is already very rich, we pour the yam in, add red dates, salt, sugar, pepper, stew 10 minutes.

10, 10 minutes later, add a few medlars and simmer for a while. The soup is rich in milky white, fresh and fragrant, and the meat is very tender and smooth, without fishy smell.