1. Soak in light salt water for half an hour, then drain and remove the mushroom cover, that is, the reticular part, otherwise it will have a strange smell;

2. Wash the black-bone chicken and cut it into pieces, then put it in warm water, add cooking wine and cook it with high fire. After the pot is boiled, take out the black-bone chicken and put it in clear water to wash away the floating foam;

3. Put the black-bone chicken into 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;

4. Add appropriate amount of salt to taste before cooking 10 minute.

Potting is to cook food with slow fire and cook it slowly. The pot can effectively dissolve the nutrients in the soup, which is convenient for human digestion and absorption. Don't overdo it, the temperature should be based on the boiling degree of the soup. After boiling, simmer slowly, and control the temperature when you can open the soup. Pot can effectively dissolve nutrients in food in water, which is beneficial to human digestion and absorption.

Then simmer the soup, the time does not have to be long, and the cooking time should not be too long. As long as the soup is boiled until it turns white, it can be controlled within 40 minutes. Put boiling water in the pot and appropriate amount of milk when it is about to be cooked, which can make the fish white and tender and the soup delicious.

Fish soup, the fish is tender, so don't cook the soup for too long. As long as the soup is boiled until it turns white, it should be controlled for 40 minutes. Put boiling water in the pot and appropriate amount of milk when preparing to cook, which can make the fish white and tender, and the soup delicious and odorless.

If you want to put vegetables in the soup, you must wait until the soup is cooked, which can reduce the loss of vitamins.

First, avoid adding cold water halfway. Because the heated meat shrinks in cold water, protein is not easy to dissolve, and the soup loses its original flavor;

Second, avoid putting salt too early. Because putting salt too early can solidify protein in meat, which is not easy to dissolve, resulting in black soup color, 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 will easily lead to 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.