1. Prepare a fresh soft-shell turtle. After slaughtering it, put it in a pot, boil it on high heat for two minutes, pour it into a colander and wash away the foam on it.

2. Then tear off the outer membrane of the turtle, remove the internal organs of the turtle, clean it, and put it in a basin for later use.

3. Prepare a small handful of day lily, put it into a small basin, add water and soak it.

4. Prepare a few jujubes and wolfberry seeds, pour them into water and soak them for later use.

5. Cut a green onion into segments and put it into a small basin. Cut a piece of ginger into slices and put them together with the green onion segments. Then add a few peppercorns and two star anises and set aside.

6. Boil water in a pot, add the processed turtle, add 5 grams of cooking wine to remove the fishy smell, boil over high heat for two minutes, take it out and put it in a casserole for later use.

7. Add a little cooking oil to another pot, add onions, ginger and aniseed and stir-fry until fragrant, add an appropriate amount of water, add 8 grams of salt, 1 gram of pepper, 1 gram of sugar, and stir to combine. Turn on the seasoning.

8. After the water boils, pour in 100 grams of pork belly prepared in advance and cook on high heat for one minute.

9. After one minute, turn off the heat, pour into the casserole, cover the pot, and simmer over medium heat for 20 minutes.

10. After 20 minutes, open the lid, add day lily and jujube, and continue to simmer for 5 minutes.

11. After 5 minutes, turn off the heat, pour in a little sesame oil, then pour the cooked turtle soup into a soup basin, and finally sprinkle with wolfberry seeds and a few coriander flowers for garnish, and serve. edible.