When cooking black-bone chicken soup, you should put seasoning three times, but not three times. The "three releases and three releases" here is an image metaphor, which can be adjusted according to personal taste and cooking methods in actual operation.

1. Prepare black-bone chicken, ginger slices, scallions, cooking wine, salt and other ingredients.

2. Wash the black-bone chicken, cut it into pieces, add enough water into the pot, and skim off the floating foam on the surface after boiling.

3. Add ginger slices and shallots, pour cooking wine, and simmer for about 1 hour until the black-bone chicken meat becomes tender.

4. Take out ginger slices and shallots, add appropriate amount of salt, and stew for 5 minutes to dissolve the salt in the soup.

Finally, you can put some ingredients such as medlar and red dates according to your personal taste and cook for another 5 minutes.

In this process, adjustments can be made according to personal tastes and needs, such as increasing or decreasing the amount of seasoning. The important thing is to master the heat, so that the black-bone chicken soup is delicious and nutritious.