Turn the live turtle over, chop its head, remove the blood, wash it, put it in boiling water and scald it slightly, take it out, scrape off the black skin, put it in boiling water and boil it for about 5 minutes, take it out, and uncover the hard shell. Cover, take out the five internal organs, chop off the claw tips, chop the soft-shell turtle and chicken into cubes, and boil them in boiling water. Scrape off the thin skin of dirt on the hard cover. Black-bone chicken stewed with soft-shelled turtle

Required materials

500g soft-shelled turtle and 1000g black-bone chicken. 20 grams of salt, 2 grams of MSG, 2 grams of pepper, 25 grams of cooking wine, 25 grams of ginger, 25 grams of green onions, appropriate amounts of each.

The preparation process of stewed turtle with black-bone chicken

1. After killing the turtle and bleeding it, blanch it in 70℃ water;

2. Then put it in the Boil it in 90℃ water and pick it up;

3. Scrape off the rough skin on the neck, claws and skirt, use a knife to cut through the skirt, remove the internal organs and rinse them thoroughly

4. Slaughter the tip of the turtle's claws with a knife, blanch it in boiling water, wash it after the water is out, wash the black-bone chicken and cut it into pieces, use boiling water to remove all the blood.

5. Wash the pot and add fresh meat To the soup, add black-bone chicken, soft-shell turtle, salt, pepper, ginger, green onions, and cooking wine, and simmer over low heat until the chicken pieces and soft-shell turtle are soft and translucent;

6. Remove the ginger and green onions, and mix well Just taste.

Tips: 1. When blanching soft-shelled turtle, do not use boiling water, otherwise the black film on the soft-shelled turtle will be difficult to scrape off;

2. When either soft-shelled turtle or black-bone chicken is soft, You have to take it out from the soup first, leaving the other one to continue stewing;

3. When it is soft, put the removed one in and bring it to a boil;

4. The purpose of this is to keep the texture of the two raw materials consistent and the shape intact;

5. The amount of soup added should be consistent with the amount of raw materials, and the soup should be added enough at one time, otherwise The soup tasted bad.