Exercise:
Wash all the materials, cut Codonopsis pilosula into inches and slice ginger;
Put the soft-shelled turtle in water of about 80 degrees and blanch the blood;
Take out the turtle and wash it for later use;
Put the soft-shelled turtle in a casserole, then add Angelica sinensis, red dates and Codonopsis pilosula, add a proper amount of water (depending on the submerged materials), boil over high fire and simmer for half an hour;
Add Lycium barbarum and cook for ten minutes;
Finally, add the right amount of salt to taste.
(2) Stewing method of soft-shelled turtle
Ingredients: a turtle, ginger, cooking wine, salt.
Steps:
Clean the shells of live turtles.
Cut the head open with a knife, cut a knife from the stomach, take out the internal organs and rinse them clean.
Add cold water to the pot, add a few slices of ginger, add 3 tablespoons of cooking wine, add turtle and cook for 3 minutes.
Just roll up the skin.
Tear off the skin
Tear the old skin off your stomach.
Tear the skin off your back, too.
Then put it on a plate, add 10g ginger, two spoonfuls of cooking wine and a little salt.
Pour a bowl of clear water into the bottom of the pressure cooker, put it on the steaming rack, and then steam it on a plate full of turtles.
Heat to water, turn to low heat, and then steam slowly for an hour.