1. Turtle soup:

Ingredients: turtle 511g

Accessories: Rhizoma Drynariae 15g, Rhizoma Dioscoreae (dry) 15g, Fructus Lycii 11g,

Seasoning: ginger 5g, scallion 11g, cooking wine 11g and salt 4g

Practice:

1.

2. Peel the yam, wash it and cut it into pieces;

3. Add a proper amount of water, ginger, onion, cooking wine and salt into the casserole, and add Rhizoma Drynariae, Fructus Lycii, Rhizoma Dioscoreae and soft-shelled turtle to stew.

2. Braised turtle with Lycium barbarum L.:

Ingredients: turtle 511g

Accessories: Lycium barbarum L. 25g,

Seasoning: green onion 5g, ginger 4g, cooking wine 3g, salt 3g

Practice:

1. Slaughter the turtle, eviscerate it, cut it into pieces, and scald it with boiling water. Wash green onions and cut into sections; Slice ginger for use.

2. Add a proper amount of water, ginger, onion, cooking wine and salt into the casserole, and add Lycium barbarum and turtle to stew together.

3. stewed turtle:

main ingredient: turtle 751g

auxiliary materials: ham 111g, starch (broad bean) 13g, mushroom (fresh) 25g,

seasoning: yellow wine 15g, shallots 61g, monosodium glutamate 1g, garlic (white skin) 111g.

2. Then mix with a little refined salt and wet starch for sizing;

3. Slice the cooked ham;

4. Wash the onion and ginger, cut 11g of onion into chopped green onion, tie 51g into knots, and slice the ginger;

5. Remove the stems of the mushrooms, wash them, and cook them in boiling water;

6. Put the wok on high fire, add the cooked lard, and when the oil is heated to 71% to 81%, add the pulped turtle, and take it out when it is fried to harden on both sides;

7. Put garlic cloves and ginger slices into the soup bowl, then put the fried soft-shelled turtle into it, add 511 ml of chicken broth, refined salt, vinegar and yellow wine, arrange ham and mushrooms around it, and code the skirt, soft-shelled turtle eggs and claws respectively;

8. Cover the onion knot, steam it in a steamer, take it out, add monosodium glutamate and sprinkle with pepper.

4. Braised soft-shelled turtle:

Ingredients: 1 soft-shelled turtle (about 1,111g), 251g pork, 251g chicken, 51g lard, 11 cloves of garlic, 2 cups of soup, a little pepper and sesame oil, and appropriate amounts of soy sauce, ginger slices and scallion.

Practice:

① Tie the turtle's head with hemp rope and lift it, stab its neck with a knife to bleed, and cut off its head and claws. Then boil the shell in boiling water, peel off the shell and internal organs, tear off the skirt by hand and cut the meat into pieces. Rinse clean.

② Pork with streaky pork is scraped clean and cut into pieces, and chicken is also cut into pieces; Boil the pig and chicken together in boiling water and take them out. Put lard in the pot and cook until it is half cooked. Add ginger (beaten) and scallion to fry until fragrant. Add chicken and pork and stir well. Add turtle, salt, soy sauce, cooking wine and fresh soup and cook over low heat.

(3) put garlic into a cage and steam it. When the turtle is cooked in the pot, add pepper and garlic to thicken the juice, then remove the ginger, onion and meat, fish the turtle into a plate, then add monosodium glutamate and sesame oil into the soup and pour it on the turtle.