1, after the turtle is slaughtered and bled, it is first scalded in 70 ℃ water.

2, and then placed in 90 ℃ water scalded and fished out.

3, scrape the neck, claws, skirt on the rough skin, with a knife along the skirt to cut through, remove the viscera, rinse clean.

4, use a knife to chop off the tip of the turtle claws, and then blanch with boiling water, out of the water and wash, the chicken washed and cut into pieces, with boiling water to remove all the blood.

5, the pot mixed with fresh soup, put the chicken, turtle, salt, pepper, wolfberry, ginger, onion, cooking wine, with a small fire slowly simmer until the chicken pieces and turtle texture soft.

6, pick off the ginger, green onion, seasoning can be.