Raw materials of shark's fin in Shang Tang Jia: live turtle, dried abalone, bean sprouts, fragrant scallop, Dongru, ginger slices, salt, chicken essence powder, white sugar, soy sauce king, red vinegar, glutinous rice flour, oil consumption, Shaoxing wine and Shang Tang. 1. Slaughter the snakehead, remove its head and claws, remove its internal organs, clean and tidy it, then blanch it in boiling water, fish it out and rinse it, then put it in a bowl, steam it in a pot until it is cooked, and take it off for reservation. 2. Stuff the dried abalone into the belly of the wild turtle, then pour it into the bowl, add the onion, ginger slices, Shaoxing wine, salt and soup, then steam it in the pot until it is soft and rotten, and fish it into the soup pot for later use. 3. The original pot is over-worried. First, add chicken essence powder, soy sauce king, white sugar and oil to boil, then change the thickening powder, pour it on the dried abalone of wild turtles, then boil it in the soup pot, and then simmer it for about 15min, and you can serve it even in the pot with bean sprouts, fragrant garlic and red vinegar.

Raw materials for stewed soft-shelled turtle in Haibao: live soft-shelled turtle, dried plum, Jincheng, Familia, Hongxia, Poria, Dongru, ginger slices, salt, chicken essence, white sugar and edible oil. 1. Slaughter snakehead, blanch it in boiling water, scoop it up and scrape off the black skin, then gut it to remove internal organs, chop up a small piece, blanch it thoroughly in boiling water, scoop it up and rinse it off; Cut the dried plum meat into hard particles and put it in a boiling water pot to cook thoroughly; Jin Cheng, Familia, Hongxia and Poria were soaked and cleaned, and they were fished up and reserved. 2. Put the fire in a pan, add salad oil to heat it, stir-fry the wild turtle pieces, ginger slices and winter shavings, then put it in a stew pot, add a proper amount of cold water, add Familia, Jincheng, Hongxia, Poria and dried plum, cook for about 6 hours with medium fire, then add salt, chicken essence and white sugar seasoning, and then take it out of the pan and put it in a bowl.

Raw materials of chicken and sunflower; Chicken paste, sunflower heart, egg white, lard, water bean powder, salt, chicken essence, special bone soup and bone soup. 1. Bone soup powder for minced chicken, adding egg white, melted lard, bean powder, salt, chicken essence and bone soup. Every time a raw material is added, it needs to be stirred in one direction to make chicken gizzards. 2. Blanch the sunflower heart in boiling water until it is just cooked, fish it in cold boiled water and let it cool thoroughly, wring out the steam, shake it in a dish and dry it for reservation. 3. Put the pot on a big fire to boil cold water, and then boil it back to a slow fire to keep it slightly boiling; Cover the bottom of the sunflower with a layer of chicken gizzards, put one in the pot and cook it for a while. Wash the pot and put it into a specially made white soup, add salt, bring it to a boil, then pour it in. Cook the sunflower seeds covered with chicken gizzards slightly, and put them into a round bowl together with the soup.