Figs can be added to soft-shell turtle and black-bone chicken soup

Ingredients

Ingredients: 500 grams of soft-shell turtle and 1,000 grams of black-bone chicken.

Seasoning: 10 figs, 20g salt, 2g MSG, 2g pepper, 25g cooking wine, 25g ginger, 60g wolfberry, 25g green onion.

Methods

1. After killing and bleeding the soft-shell turtles, scald them in 70℃ water;

2. Then scald them in 90℃ water Pick up;

3. Scrape off the rough skin on the neck, claws, and skirt, use a knife to cut through it along the skirt, remove the internal organs, and rinse clean;

4. Use a knife to cut off the tip of the turtle's claws, then blanch it in boiling water, wash it after draining the water, wash and cut the black-bone chicken into pieces, and use boiling water to remove all the blood;

5. Add fresh soup to the pot, add the black-bone chicken, Simmer soft-shelled turtle, figs, salt, pepper, wolfberry, ginger, green onion, and cooking wine over low heat until the chicken pieces and soft-shelled turtle are soft and translucent;

6. Remove the ginger and green onion, and adjust the taste. Can.