750g of soft-shelled turtle, lean meat 1 50g, 20g of south apricot, 20g of north apricot, 20g of round meat10g, 25g of yam horn, 4 cups of soup, 8 cups of cold boiled water, liquor1spoon, ginger slices, onion strips and a proper amount of raw chicken oil.

[production process]

(1) Slaughter the water fish, scrape off the skin, remove the butter, wash it, cut it into pieces (remove the back bone), boil it in boiling water for 30 minutes, take it out and wash it. Cut the pork into pieces and blanch it with boiling water.

(2) Heat the oil pan, add ginger slices, onion strips and soft-shelled turtle, stir fry, add 1/2 tablespoons of white wine, add 2 cups of boiled water, pour it into the leaky shell after boiling slightly, filter off the water, and take out the onion and ginger.

③ The almonds are soaked in boiling water to remove the red color. Wash the round meat and yam horn slightly for later use.

(4) Take 1 stew with cover, put pork, soft-shelled turtle, almond, round meat, yam horn and raw chicken oil into the stew, add 6 cups of boiling water, salt and wine, cover with 1 hour for 30 minutes, remove chicken oil residue, and then add soup and monosodium glutamate for 30 minutes.