Prepare ingredients: a turtle, half a green onion, a piece of ginger, cooking wine, cooking oil, red dates and codonopsis pilosula.

1. First, put the slaughtered soft-shelled turtle into a wok, and then add an appropriate amount of cold water. Add three drops of cooking wine and three slices of ginger, bring to a boil, and blanch the turtle. After the water is boiled, there will be a lot of floating foam on the surface, so salvage it with a spoon. Then put the turtle in clean water and clean it.

2. Heat the wok, add a proper amount of cooking oil, and then add two poached eggs. After the poached eggs are fried, pour in a proper amount of boiling water, so that the boiled soup will be particularly thick and white.

3. Take another pot and brush a proper amount of cooking oil. The oil is hot, put the turtle in and fry it. Add a little cooking wine, scallion and ginger to remove the fishy smell. Then pour in the poached egg water just made.

4. Finally, transfer the soft-shelled turtle together with the meat and soup to the casserole. Add two angelica dahurica, then four red dates, cover and boil. After the water is boiled, turn to low heat and simmer for an hour.

Matters needing attention in making turtle soup:

1, the composition of soft-shelled turtle. Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs and oranges. Turtle, Gastrodia elata, Rhizoma Dioscoreae and Bulbus Fritillariae Cirrhosae can get twice the result with half the effort.

2, turtle blood should be cautious. People often have the tradition of drinking turtle blood raw. Anything eaten raw has bacteria, so be careful.