How to make three fresh soup - Chinese cuisine

1
Take a bowl of chicken soup that was stewed with fried chicken
2
The squid peels off its black skin. Cut into thin slices with a diagonal knife and set aside.
3
Magnolia slices are also bamboo shoot slices. Soak in advance and set aside.
4
Cut all the three delicacies used.
5
Blanch sea cucumbers in boiling water for a few seconds. Remove and set aside.
6
Blanch the squid in boiling water for a few seconds. Remove and set aside.
7
Put some oil in the pot, stir-fry the onions and ginger, add the magnolia slices and stir-fry
8
Pour in the chicken stock, bring to a boil and add the sea cucumber. Cook over low heat for about five minutes, and add salt, pepper and kombu powder to remove any fishy smell and enhance the freshness.
9
After the sea cucumber is cooked, add the squid and cook for half a minute.
10
Add red bell pepper to match the color after serving
11
Sprinkle some chives after serving.

Never blanch sea cucumbers and squid for too long. Just a few seconds.