The first method: stewed turtle with lily.

Ingredients preparation: soft-shelled turtle, lily, clear soup, ginger, refined salt, monosodium glutamate, pepper and Shaoxing wine.

Stewed crucian carp with lily;

Step 1: Slaughter the soft-shelled turtle, wash it after primary processing, blanch it, put it in a casserole, and add clear soup, ginger and Shaoxing wine for stew 1 hour.

Step 2: Wash and blanch the lily, stew it in the stewed turtle 15 minutes, season it with refined salt and monosodium glutamate, and sprinkle with pepper.

The second method: stir-fry the turtle raw.

Ingredients preparation: onion, ginger, garlic, cooking wine, pepper, salt, raw flour.

The method of frying soft-shelled turtle raw;

Step 1: Blanch the soft-shelled turtle with water at about 80℃ and peel it. Soak in clear water repeatedly, wash away the blood, and then marinate with cooking wine and pepper.

Step 2: Slice ginger and garlic, and cut onion and green onion respectively.

Step 3: Heat oil in the pot and add ginger, garlic and onion.

Step 4: Stir-fry the soft-shelled turtle when it smells, stir-fry until the soft-shelled turtle changes color, add cooking wine and a little water, and turn to low heat after the fire is boiled.

Step 5: After 5 or 6 minutes, turn to high heat, add salt, add onion and thicken the raw flour.