Stewed turtle with mushrooms [Main ingredients] 500 grams of turtle [Accessories] 50 grams of mushrooms (fresh), 50 grams of chicken breast, 25 grams of winter bamboo shoots, 50 grams of ham [Seasoning] 10 grams of cooking wine, 4 grams of salt, 2 grams of MSG, 15 grams of green onions

grams, 5 grams of ginger, 2 grams of pepper [Method] Slaughter the turtle, blanch it in boiling water until the outer layer turns white and wrinkles, take it out, put it in warm water, scrape off the membrane with a knife, chop off the tail and head, and uncover

Open the back shell, remove the internal organs, wash and chop into two pieces, blanch it in a pot of boiling water, take it out and wash it, and scoop out the butter on the four legs.

2. Chop the chicken breast into puree, put it into a bowl, and stir well with chicken stock.

Put the ham slices, bamboo shoot slices and shiitake mushrooms into a pot of boiling water and blanch them separately. Take them out.

3. Place the turtle pieces in a plate, add cooking wine, green onions, and ginger slices, steam until mashed, remove the bones, put the turtle meat into a casserole, pour in the chicken puree, and arrange the ham slices, bamboo shoot slices, and shiitake mushrooms

Put the ground on top, add scallions, ginger slices, cooking wine, refined salt, and pepper, simmer for 15 minutes, remove the scallions, and add MSG. Serve.