1. After the turtle is slaughtered and bled, first scald it with 70 ℃ water.
2. Then put it in 90 degree water and scald it.
3. Scrape off the rough skin on the neck, paw and skirt edge, and cut it through with a knife.
4. Remove the viscera and rinse clean, and kill the fingertip of the turtle with a knife.
5. Then blanch it with boiling water, and wash it after leaving the water.
6. The black bone chicken is washed and slaughtered into pieces, and the blood is removed with boiling water. The pot is washed and mixed with fresh soup.
7. Add black bone chicken, turtle, salt, pepper, ginger, onion, cooking wine.
8. Simmer the chicken and turtle until soft.
9. Remove ginger and onion, and adjust the taste.