Preparation materials: 1 soft-shell turtle, appropriate amount of ginger, 2 bell peppers, 1 green garlic, appropriate amount of white pepper, 1.5 teaspoons of salt, appropriate amount of light soy sauce, a little MSG, a little sesame oil, a little pork belly, garlic 2 heads, 1 teaspoon of sugar, 3 tablespoons of cooking wine, 3 star anise, 1 piece of cinnamon, 4 pieces of bay leaves, 1 small handful of dried red pepper, 2 green peppers.

1. Kill and chop the soft-shelled turtle, boil a pot of water to scald the soft-shelled turtle, tear off the film on its body, drain the water and set aside.

2. Cut the green and red peppers with a hob, cut the green garlic into sections, and peel the garlic.

3. Heat the oil pan and stir-fry the pork belly to release the oil, as shown in the picture below.

4. Saute cinnamon bark, star anise, bay leaves, dried chili peppers, ginger slices and garlic until fragrant.

5. Add the turtle and stir-fry, add cooking wine to remove the fishy smell.

6. Add appropriate amount of salt, sugar, pepper and light soy sauce, continue to stir-fry, add enough water to just cover the soft-shelled turtle and cook.

7. When only one-third of the soup remains, add green and red peppers, green garlic and stir-fry until the juice is reduced. Finally, add a little MSG.

8. Stir it, turn off the heat and take it out of the pot. The braised turtle is ready.