Exercise 1:

Ingredients: 1 tuanyu, 8 dried mushrooms, 1 bamboo shoots, 10 Lycium barbarum, 10 red dates, 2 tablespoons salt, 2 tablespoons cooking wine, 1 500ml purified water, 4 shallots and 4 slices of ginger.

Cut the meatball fish into pieces and soak for 3 hours. Boil a pot of water, add ginger slices and onions, 2 tablespoons cooking wine and fish balls, and cook for 5 minutes. Soaking Fructus Lycii and dried Lentinus Edodes in water, washing Fructus Jujubae, and processing winter bamboo shoots into pieces. Put the fish balls, onion slices, ginger slices and soaked mushrooms into the inner container of the rice cooker, and add purified water without fish balls.

Start the rice cooker, 90 minutes before boiling the soup. After 90 minutes, add bamboo shoots to start the soup cooking function, and continue to cook for the second 90 minutes. /kloc-after 0/80 minutes, add red dates and medlar. Season with salt and stew for 20 minutes.

Exercise 2:

Turn the tortoise over with its back to the ground and its stomach to the sky. When it struggled to turn over and stretched its neck to the longest, it quickly cut it at the root of the neck with a sharp knife and then lifted it to control the blood. Then, put the water temperature at 70~80 degrees, put the slaughtered soft-shelled turtle in hot water, scald it for 2~5 minutes (the specific time and temperature depend on the age and season of the soft-shelled turtle), and take it out.

After cooling (those who can't wait to soak in cold water to cool down), cut a cross knife in the belly of the turtle with scissors or a sharp knife, dig out the internal organs, and slaughter the limbs and tail. The key is to remove the butter from your legs.

Also, gently scrape the black dirty skin of the turtle. Be careful not to scratch or scrape off the skirt (also called flying edge, which is located around the turtle and is the most fragrant and beautiful part of the turtle). After scraping the black skin, wash it, even if the basic cleaning is completed.

After the turtle is treated, put it in a bowl, spread with ham slices, and add mushrooms, ginger, garlic and onions together. Finally, add cooking wine. Then it takes time to stew, depending on the size of the turtle. One hour is almost enough for the younger one, and 60 minutes for the older one.