Ingredients: Shiitake mushrooms (fresh) 500g bamboo shoots 200g vermicelli 100g mung bean noodles 150g day lily 50g

Seasoning: 30g soy sauce 3g MSG 3g white sugar 15g cooking wine 2 grams of ginger, 2 grams of salt, 3 grams of peanut oil, 100 grams of each.

How to braise soft-shelled turtle:

1. Wash the mushrooms and remove the stems, then spread them out evenly on the chopping board. , the mushrooms face down, and then place the cooked bamboo shoot slices 5 cm long and 2.5 cm wide on the mushrooms. Cut the vermicelli into 5.5 cm long and 3 cm wide pieces and stick them on top. Stack the three pieces together in this way, and finally tie two daylilies (day lilies) with water to make a belt. Tie the mushrooms, bamboo shoots, and vermicelli tightly to form a mock turtle. Place the mung bean noodles in a window and add 75 grams of water to make a thick paste. Dip the soft-shell turtle into the thick paste.

2. Heat peanut oil in a wok until it is 70% hot. Gently slide the thickly battered turtles out of the pan one by one, fry until light yellow, remove and drain; leave remaining oil in the pan. 50 grams, add fresh soup, soy sauce, monosodium glutamate, sugar, cooking wine, and minced ginger, stir-fry evenly, then add the fried turtle, switch to low heat and cook until the marinade is thick, then remove from the pot and serve on a plate. The mushrooms are placed face up and arranged neatly, resembling a soft-shelled turtle.