Materials: soft-shelled turtle 1 piece (weighing about 750g), tofu 1 piece, ham bone 1 piece, and ham meat 100g.

Accessories: onion, ginger slices, rock sugar, cooked lard 10g, refined salt 1g, Shaoxing wine 25g, white pepper 1g and chicken soup 750g.

Making:

1) Slaughter the soft-shelled turtle, soak it in boiling water, peel off the inner membrane of the outer layer, cut it around the shell with a knife, lift the nail cover, take out the internal organs (leave the soft-shelled turtle cover), and cut it into pieces about 3.5 cm long and about 1.7 cm wide (no tail and claws are needed);

2) put it into a boiling water pot and boil it until the water boils, then take it out and drain it;

3) Cut the ham into 4 pieces;

4) Put the soft-shelled turtle blocks neatly into a casserole, surround the soft-shelled turtle with ham, onion, ginger and ham, add chicken soup and Shaoxing wine, and cover the pot for stewing;

5) After the fire boils, skim the floating foam, add rock sugar, simmer for 40 minutes with low fire, add diced tofu, pick out ginger and ham bones after 20 minutes, and add salt;

6) Take out the ham, cut it into pieces, put it in a pot, pour in cooked lard and sprinkle with white pepper.