Accessories: 50g of winter bamboo shoots and 50g of ham.
Seasoning: green onion 15g, ginger 10g, cooking wine 50g, salt 5g, monosodium glutamate 3g, garlic (white skin) 10g.
Features of stewed turtle: fresh and tender taste, pure soup. : 1. Slaughter the live soft-shelled turtle, gut it, blanch it, remove the black film, chop it up, and rinse it with clear water for later use. Wash ginger and cut into pieces. Peel garlic and pat it into garlic paste. Slice winter bamboo shoots. Slice ham.
2. Put the soft-shelled turtle into a casserole, add scallion, ginger (pat loose), cooking wine, bamboo shoots and ham slices, add clear water to submerge the soft-shelled turtle, boil it with low fire, stew it for 2 hours, take out the ginger and onion, add refined salt and monosodium glutamate to taste, and sprinkle garlic when eating. Food is similar to that of soft-shelled turtle: soft-shelled turtle should not eat with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab.