Ingredients of turtle soup: live turtle 1 piece (about1000g), chicken 500g, clear soup1000g, soy sauce 50g, onion and pepper cooking wine10g, onion10g and ginger 5g. Production: 1, chop off the head of the turtle, drain the blood, put it in a pot and add water 1000 ml to boil, take it out, scrape off the black skin, remove the hard cover, take out the internal organs, chop off the claws, and chop it into pieces 1.8 cm square. The chicken is also chopped into 1.8 cm square pieces. Chop onion, ginger and garlic for later use. 2. Put the clean pot on the fire, add oil and heat it, stir-fry the pot with onion, ginger and garlic, add the turtle pieces, chicken pieces and soy sauce for 3 minutes, add the clear soup and stew it with low heat 1 half an hour, then boil it with high heat, remove the foam, pour in the onion and pepper cooking wine, and put it in the pot. Key to operation: the turtle should be cleaned of blood, so as not to affect the soup. It is better to choose tender chicken, which is convenient for cooking with soft-shelled turtle. Note: Zanthoxylum bungeanum and scallion are wrapped in gauze and soaked in cooking wine 1 hour, which is scallion and pepper cooking wine. Features: The meat of this dish is tender and not greasy, and the soup is fresh and nutritious. It is a traditional dish in Shandong, a treasure in soup, and it is more beneficial for the elderly and the infirm.