Chop the head of live soft-shelled turtle, control the blood, wash it, take it out in boiling water, scrape off the black skin, cook it in boiling water for about 5 minutes, take it out, remove the hard cover, take out the five internal organs, chop off the claw tips, chop soft-shelled turtle and chicken into cubes, and blanch it in boiling water. Scrape the dirt and thin skin off the hard skin.

Add peanut oil to the spoon, heat it with high fire, add onion, ginger, garlic slices and octagonal wok, cook clear soup and cooking wine, add turtle and chicken pieces, boil to remove foam, and switch to medium fire for about 45 minutes. When the turtle and chicken pieces are cooked and the soup is milky white, move to high fire and add refined salt, monosodium glutamate and chicken pieces.