1. Choose a black bone chicken of suitable size. The black bone chicken is too small, too tender, and will melt when stewed. The black bone chicken is too big and too old, and the stewed black bone chicken is too firewood. The black bone chicken of 1 kg to 1 kg and a half is suitable. Chop the black bone chicken into large pieces and wash it.
2. Boil water in the pot, put the black bone chicken pieces into the pot with cold water, boil them, skim the foam, and remove the black bone chicken 3 minutes later. Be careful not to rinse the meat with cold water after it is fished out.
3. Prepare ingredients when blanching black bone chicken. Wash angelica and soak in cold water. Wash small handfuls of astragalus and soak in cold water. Wash red dates and soak in cold water.
4. Put the boiled black bone chicken directly into the casserole, add sufficient hot water, and boil it over high fire.
5. After boiling, add a few pieces of ginger, and then add the soaked angelica, astragalus, and jujube.
6. Keep boiling and skim the foam. Here you can skim the foam several times to make the soup clearer.
7. After skimming the foam, turn to low heat, cover and stew for 2 hours. During this period, try not to open the cover, which requires a sufficient amount of water.
8. After two hours, add some medlar and stew for another 5 minutes. The delicious and nutritious black bone chicken soup is ready to stew.