First, let's prepare the ingredients:

1. Prepare a fresh turtle, slaughter it, put it in a pot, boil it for two minutes, pour it into a colander, and wash off the floating foam on it.

2. Then tear off the outer membrane of the soft-shelled turtle, take out the internal organs of the soft-shelled turtle, clean them and put them in a basin for later use.

3. Prepare a handful of daylily, put it in a small pot and soak it in water.

4. Prepare a few more jujubes and medlar, and soak them in clear water for later use.

5. Cut an onion into sections and put it in a small pot. Cut a slice of ginger into ginger slices and put them together with the onion. Then add some peppers and two star anises for later use.

When the ingredients are ready, we will start cooking.

6. After the water in the pot is boiled, put the processed soft-shelled turtle, add 5 grams of cooking wine to remove the fishy smell, cook for two minutes on high fire, remove it and put it in a casserole for later use.

7. Add a little cooking oil to another pot, add onion ginger and star anise until fragrant, add appropriate amount of water, add 8g of salt, 1 g of pepper and 1 g of sugar, and stir to melt the seasoning.

8. After the water boils, pour in100g of pork belly prepared in advance, and cook over high fire for one minute.

9. Turn off the fire after one minute, pour it into the casserole, cover the lid, and simmer for 20 minutes on medium heat.

10.20 minutes later, open the lid, add day lily and jujube, and continue stewing for 5 minutes.

1 1.5 minutes later, turn off the fire, pour in a little sesame oil, then put the cooked turtle soup into the soup basin, and finally sprinkle with medlar and a few coriander to serve.