Shangtangjia shark's fin raw materials: live turtle, dried abalone, bean sprouts, scallops, winter shavings, ginger slices, salt, chicken essence powder, white sugar, soy sauce king, red vinegar, glutinous rice flour, oil consumption, Shaoxing wine and Shangtang. 1. Slaughter the snakehead, remove its head and claws, remove its internal organs, clean it up, then blanch it in boiling water, take it out and rinse it, then put it in a bowl, steam it in a pot and take it out for later use. 2. Stuff the dried abalone into the belly of the wild turtle, then pour it into a bowl, add onion, ginger slices, Shaoxing wine, salt and soup, then steam it in a pot until it is soft and rotten, take it out and put it in a soup pot for later use. 3. The original pot is overdone. First add chicken essence powder, soy sauce king and sugar, and cook with oil consumption. Then, put on thickening powder and pour it on the dried abalone of wild turtle. Then, put it in a soup pot and stew it on low heat 15min or so. You can even use bean sprouts, garlic and red vinegar.

Raw materials for stewed soft-shelled turtle with Haibao: live soft-shelled turtle, prunes, Jincheng, Familia, Xia Hong, Poria, Dongru, ginger slices, salt, chicken essence, sugar and edible oil. 1. Slaughter snakehead, blanch it in boiling water, scoop up and scrape off the black skin, then gut it, chop up a small piece, blanch it thoroughly in boiling water, scoop it up and rinse it; Cut the dried plum meat into hard particles and put it in a boiling water pot to cook thoroughly; Jincheng, Familia, Xia Hong and Poria are soaked and washed, and taken out for later use. 2. Set fire to the pot, add salad oil to heat it, stir-fry the wild turtle pieces, ginger slices and wax gourd slices, then put them into a stew pot, add a proper amount of cold water, add Familia, Jincheng, Xia Hong, Poria and dried prunes, cook for about 6 hours on medium fire, then add salt, chicken essence and white sugar to taste, and then take them out of the pot and put them into a bowl.

Chicken and sunflower raw materials; Chicken paste, sunflower heart, egg white, lard, bean powder, salt, chicken essence, special bone soup, bone soup. 1. Bone soup powder for chicken puree, adding egg white, melted lard, bean flour, salt, chicken essence and bone soup. Every time a raw material is added, it needs to be stirred in one direction to make chicken gizzards. 2. Blanch the sunflower heart in boiling water until it is just cooked, remove it in cold boiling water and let it cool completely, wring out the steam, shake it in a dish and dry it for later use. 3. Put the pot on a big fire to boil cold water, then boil it on a slow fire to keep it slightly boiling; Cover the sunflower with a layer of chicken gizzards, and put one in the pot to cook for a while. Wash the pot and put it into a special white soup, add salt, boil it and pour it in. Boil the sunflower seeds covered with chicken gizzards slightly and put them in a round bowl with the soup.