After soaking in light salt water for half an hour, drain out and remove the cap of the bacteria, which is the part of the mesh, otherwise there will be strange smell.
First wash the black-bone chicken and cut into pieces, then put it into the warm water and add the cooking wine to cook with high heat. After the pot is opened, remove the black-bone chicken and put it into the clear water to wash the floating foam.
Put the black-bone chicken in the casserole, add the appropriate amount of water at a time, add red dates, medlar, ginger, onions, cook over high heat, and then cook for about an hour after the pot is opened.
Add the right amount of salt to the season 10 minutes before the pan.
Five bogey of soup: First, avoid adding cold water in the middle. Because the meat being heated is contracted by cold, the protein is not easily dissolved, and the soup loses its original flavor. Second, avoid early salt. Because the early release of salt can make the protein in the meat coagulate, it is not easy to dissolve, so that the soup color is dark, the concentration is not enough, and the appearance is not beautiful. Third, avoid excessive release of spices. It is not advisable to add too much onion, ginger, cooking wine, etc., otherwise it will affect the original flavor of the soup itself. Fourth, avoid excessively adding soy sauce too early. This tends to cause the soup to become sour and dark and dark. Fifth, avoid the soup boiling. Increasing the firepower in the middle will cause the protein molecules in the meat to move vigorously and cause the soup to become cloudy.