Farewell My Concubine is delicious when stewed directly.

Slaughter and clean the soft-shelled turtle, blanch it in 70-degree water to remove the skin, do not blanch it in boiling water, and cut it into pieces. The black-bone chicken is also chopped into pieces and cleaned. The soft-shell turtle and black-bone chicken are blanched separately to thoroughly remove the blood foam and set aside separately for later use. Do not blanch them together. Add water directly into the pot, pour in the black-bone chicken and stew, add green onions, ginger slices, jujubes, Codonopsis pilosula, angelica root, astragalus, and a little dried longan. Add the wolfberry at the end, because the wolfberry is placed too early and will break easily. .

Stew for ten minutes. Pour in the turtle pieces. After stewing for about ten minutes, add salt. Do not add salt too early, but if you add it too late, the meat will taste tasteless, so it is said to be stewed. When it is ripe, add salt and simmer for about forty minutes. Just add wolfberry and appropriate amount of pepper.

Farewell My Concubine Tips

1. When scalding soft-shell turtles, do not use boiling water, otherwise the black film on the soft-shell turtles will be difficult to scrape off.

2. When one of the soft-shell turtle and black-bone chicken is soft, you have to take it out of the soup first, leaving the other one to continue stewing.

3. When it is soft, add the fish out and bring to a boil.

4. The purpose 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. The soup should be added enough at one time, otherwise the soup will not taste good.