Materials:

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 onion.

Exercise:

1. Scald the soft-shelled turtle and black-bone chicken with hot water respectively.

2. Wash the pot and add fresh soup, add black-bone chicken, turtle, salt, pepper, ginger, onion and cooking wine, and simmer on low heat until the chicken pieces and turtle are soft and rotten.

6. Pick ginger and onion and adjust the taste.

Tip:

1. Don't use boiling water when scalding soft-shelled turtle, otherwise the black film on soft-shelled turtle will not be easily scraped off.

2. One of the soft-shelled turtle and black-bone chicken is soft, so it must be fished out of the soup first, and the other one should continue to stew.

3. When it becomes soft, take out the fish and boil it.

4. The purpose is to keep the two raw materials consistent in texture and complete in form.

The amount of mixed soup should be consistent with the amount of raw materials, and the soup should be added at one time, otherwise the soup will taste bad.

It is recommended to add some edible fungi, which is more delicious.