Raw materials:

Soft-shelled turtle 1 500g, fresh bullwhip1,peeled iron stick yam festival 200g, quail egg 200g, ham 30g, soaked Lycium barbarum10g, chicken oil 50g, rapeseed oil100ml, cooked broccoli, jujube, ginger, etc.

Making:

1. Soak fresh bullwhip in water pot, then wash, cut into pieces, cut the surface, and then cut into knots 10 cm long. Then put it in a hot oil pan, add ginger and scallion until fragrant, then add 2000 ml of clear water, add ham, then pour it into the pressure cooker and stew it for about 35 minutes. Cook quail eggs and shell them.

2. Slaughter and clean the soft-shelled turtle, change the knife into pieces, put it in a water pot to remove blood foam and drain it for later use. Light a clean pot, heat the pot with rapeseed oil and chicken oil, stir the soft-shelled turtle until it is dry, then pour the pressed bullwhip and the original soup to stew the soft-shelled turtle, then add yam to stew, then stew the cooked quail eggs for about 5 minutes, and season with salt, chicken essence, pepper and white sugar.

3. After filling the pot, put medlar, jujube and cooked broccoli on the dish.