method of work
500g of soft-shelled turtle, 0/000g of black-bone chicken/kloc-,20g of salt, 2g of monosodium glutamate, 2g of pepper, 25g of cooking wine, 25g of ginger and 25g of green onion.
(1) After the turtle is slaughtered and bled, it is scalded with 70℃ water first.
(2) Put it in water at 90℃ and scald it.
(3) Scrape off the rough skin on the neck, claws and skirt, cut it through along the skirt with a knife, remove the internal organs and rinse it clean.
(4) Slaughter the tips of turtle claws with a knife, then blanch them with boiling water, wash them after coming out of the water, wash the black-bone chicken and slaughter it into pieces, and remove the blood with boiling water.
(5) Wash the pot, add fresh soup, add black-bone chicken, turtle, salt, pepper, ginger, onion and cooking wine, and simmer with low fire until the chicken pieces and turtle are soft and thorough.
(6) Pick ginger and onion and adjust the taste.