1 piece (generally about 2 kg is best) ginger and appropriate amount of yellow wine.

Jinhua has a little shredded ham and a little salt.

A little?

Steamed fish with ham?

Turn the tortoise upside down, so that the tortoise's head will rise out, and then firmly fix it around its neck, cut it open, drain the blood, and prepare some quick boiling water to pour into the cleaning container (boiling water is not allowed, because it is too hot, so it is very important to pay attention to the water temperature). When you put the turtle in, you need to patiently remove a film on its surface, and then cut open its belly and take it out.

Put the belly of Carassius auratus upward into a deep dish or soup bowl, spread with shredded ham, shredded ginger or sliced slices, put scallion into the belly of Carassius auratus, pour a little yellow wine, sprinkle a little salt on the turtle, spread it evenly on the whole surface, and steam it in a pot. Generally, it can be boiled with about 2 kg of turtle water and steamed for 35 minutes, but some turtles are long in age and firm in meat, so it is necessary to increase the time appropriately. I only steam this for 3 Jin. You can eat it after steaming. Be sure to eat it while it's hot, because it won't bite when it's cold.