Raw materials: 800g soft-shelled turtle, 30g medlar, 30g yam, refined salt, yellow wine, onion, ginger slices and lard.

Method:

1. Kill the turtle first, then cut the head and neck, perform laparotomy, and take out the trachea and internal organs. Chop off the claws, blanch them in a boiling pot, scrape off the black mucosa on the back shell and chop them into several pieces. Turtle shells can be stewed with soft-shelled turtles in a soup pot.

2. Wash the yam and slice it, and wash it. Pour a proper amount of water into the pot, add turtle, medlar, yam, refined salt, yellow wine, onion, ginger slices and lard, boil over high fire, then simmer over low fire until the meat is cooked and rotten, and pick out onion and ginger.

Second, Huangqi turtle soup

Formula: 60g of Astragalus membranaceus, 0/000g of soft-shelled turtle/kloc-,and appropriate amount of yellow wine, refined salt and ginger.

Making:

After the live soft-shelled turtle is slaughtered, the head, claws and viscera are removed, washed, each soft-shelled turtle is cut into four pieces, put into a pot together with astragalus, yellow wine, refined salt and ginger, and simmered with appropriate amount of water for two hours, so that it can be eaten.

Third, chicken turtle soup.

Ingredients: 1 turtle (about 750g).

Accessories: chicken slices 10g, ham 10g, clear soup 1500g, salt, monosodium glutamate, yellow wine, onion and ginger slices.

Exercise:

1. After the soft-shelled turtle is slaughtered, its internal organs are removed, washed, cut into pieces, blanched in a boiling water pot, buttered, washed away, put into a tasting pot, poured into clear soup, and added with seasonings such as sliced chicken, ham, salt, yellow wine, scallion and ginger.

2. Cover the seasoned turtle and steam for about half an hour. Remove from the fire, take out the onion knot and serve with ginger slices.