Tools/materials: chicken, turtle, fresh mushrooms, angelica dahurica, angelica sinensis, ginger slices, plates, pots and spoons.

1. Prepare half a chicken, one turtle, four angelica dahurica slices, two codonopsis pilosula slices, a little angelica sinensis, an appropriate amount of fresh mushrooms and an appropriate amount of ginger.

2. Put the soft-shelled turtle in a pot with cold water. After the water is boiled, remove the floating foam and blanch for one minute.

3. Remove and clean after blanching. Add an appropriate amount of cooking oil to another pot and add ginger slices.

4. Stir-fry the fragrance, pour in the spices, stir-fry the turtle and chicken, stir-fry, stir-fry until the water is dry, and then add water. After the water is boiled, we will knock off the floating foam on it.

5. After the floating foam is cleaned, pour in the mushrooms we have prepared and put them in the pot. Simmer for 5 minutes with high fire, and then simmer for 35 minutes with low fire. When the time is up, you can turn off the fire and cook.