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 after the pot is boiled.
Add a proper amount of salt to taste 10 minute before taking out the pot.
Taboo:
First, avoid cold water halfway. Because the meat being heated shrinks when it is cold, protein is not easy to dissolve, and the soup loses its original fresh flavor.
Second, avoid putting salt early. Because putting salt early can solidify protein in meat, which is not easy to dissolve, thus making the soup dark, with insufficient concentration and unattractive appearance.
Third, avoid putting too much seasoning. It is not advisable to add too much onion, ginger, cooking wine, etc. to 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 boiling soup. Increasing firepower in the middle will make the protein molecules in the meat move violently, which will lead to turbid soup.