1. ingredients of black-bone chicken turtle soup: take one live turtle (about 1kg) from the lake. Take half a black-bone chicken (about 2g) with a little onion, ginger and garlic slices as ingredients. Prepare 5 grams of clear soup, 1 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of peanut oil, 5 grams of sesame oil and 2 pieces of star anise as seasoning. Method: Chop the head of live soft-shelled turtle, control the blood, clean it, put it in boiling water and take it out, scrape off the black skin, then put it in boiling water for about 5 minutes, take it out, uncover the hard cover, take out the five internal organs, chop off the claw tips, chop the soft-shelled turtle and chicken into cubes, and blanch them with boiling water. Scrape the dirt and thin skin off the hard cover. Add peanut oil into 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, switch to medium fire for about 45 minutes, and 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. Practice: 1. Soak Astragalus membranaceus with clear water and slice it with cloth; Wash the medlar; Cut the turtle into pieces after eviscerating; Wash ginger and cut into slices. 2. Put the above materials together in a casserole, add appropriate amount of water and stew them. First, boil them with strong fire, then slowly cook them with slow fire. When they are cooked, remove the medicine bag and season them. How to eat: eat soft-shelled turtle and drink soup. Take one dose every other day, divided into two times, and take 3~5 doses continuously. Efficacy: invigorating spleen and kidney, benefiting qi and nourishing yin. Nasopharyngeal carcinoma with qi deficiency and yang deficiency. 3, turtle soup ingredients: 1 live turtle (weighing about 1 grams), 5 grams of chicken, 1 grams of clear soup, 5 grams of soy sauce, 1 grams of onion and pepper cooking wine, 1 grams of onion, 5 grams of ginger, 3 grams of garlic and 1 grams of oil. Production: 1. Chop the turtle's head, drain the blood, put it in a pot and add 1 ml of clear water to boil, take it out, scrape off the black skin, remove the hard cover, take out the internal organs, chop off the claws, and chop it into pieces 1.8 cm square. The chicken is also chopped into 1.8 cm square pieces. Chop onion, ginger and garlic for later use. 2. Put the clean pot on the fire, add oil and heat it. Stir-fry the soft-shelled turtle, chicken and soy sauce with onion, ginger and garlic for 3 minutes, add clear soup and stew it with low heat for 1.5 hours, then boil it with high heat, remove the floating foam, pour in the onion and pepper cooking wine, and put it in a pot. Key to operation: the turtle should be cleaned of blood, so as not to affect the soup. It is better to choose tender chicken, which is convenient for cooking with soft-shelled turtle. Note: Zanthoxylum bungeanum and scallion are wrapped in gauze and soaked in cooking wine for 1 hour, which is scallion cooking wine. 4. Chicken fire turtle soup Ingredients: 1 turtle (about 75g) Accessories: 1g of sliced chicken, 1g of ham, 15g of clear soup, salt, monosodium glutamate, yellow wine, onion and ginger slices; Production: 1) Slaughter the soft-shelled turtle, gut it, cut it into pieces, blanch it in boiling water, remove butter, wash off blood foam, put it in a pot, pour clear soup, and add chicken slices, ham, salt, yellow wine, scallion, ginger slices and other seasonings; 2) Cover the seasoned soft-shelled turtle, steam it for about half an hour, leave the fire, take out the onion knot, and serve with ginger slices. 5, stewed turtle soup ingredients: a turtle (about 5 grams is the best), ham, mushrooms (dry, fragrant), ginger, garlic, onion, Shaoxing wine, salt, monosodium glutamate. Method: (1) Turn the turtle over, with its back to the ground and its belly facing the sky. When it tries to turn over and stretch its neck to the longest, quickly chop it at the neck root with a sharp knife. Scalding for 2-5 minutes (the specific time and temperature are determined according to the age and season of the turtle), and then taking out. (2) After cooling (those who can't wait to soak in cold water to cool down), use scissors or a sharp knife to cut a cross knife in the belly of the turtle, dig out the internal organs, and cut off the limbs and tail. The key is to remove the butter from the legs. (3) Scrape the black and dirty skin of the turtle gently. Be careful not to scrape the skirt. It is the most fragrant and beautiful part of the turtle. Scrape or scrape it off. After scraping the black skin, wash it. Even if the cleaning is basically completed. (4) After the turtle is processed, put it in a bowl, spread the sliced ham, put the mushrooms and ginger, garlic and onion together, and finally add cooking wine. (5) Then it takes time to stew, depending on the size of the turtle. A smaller hour is almost enough.