1. Slaughter the live soft-shelled turtle, scrape off its old skin, chop off its head and claws, cut it into 12 pieces, blanch it in a boiling water pot, remove blood stains and wash it. The cow's throat tore off the tendon of the outer wall, gouged out a cross knife and cut out a piece of paper 6 cm wide and 2 cm long. Wash the beef tendon, blanch it with boiling water, and replace it with strips the thickness of the middle finger. Dried mushrooms (picked in winter)

Tear it into strips by hand. Slice the winter bamboo shoots and ham separately. Choose Chinese cabbage and wash it. All the above ingredients, except the soft-shelled turtle, are put on plates and served on the table respectively, and surrounded around the warm pot for later use.

2. Put the wok on fire, add lard and heat it to 50%, add scallion and Jiang Mo, stir-fry, add pepper, cooking wine, pepper, salt, monosodium glutamate, sugar and pepper, bring to a boil, add fish soup and bring to a boil, skim off the floating foam and add a golden hook. Put the turtle pieces into a warm pot, then scoop in the soup and cook for 20 minutes, then skim off the foam.

You can eat spicy food.

Taste dish: made of Chili oil, monosodium glutamate, sesame seeds and salt, one dish each.

Nutritional value of soft-shelled turtle

Turtle is rich in protein, inorganic salts, vitamin A, vitamin B 1, vitamin B2, nicotinic acid, carbohydrates, fat and other nutrients. In addition, tortoise shell is rich in collagen, protein, fat, polypeptide, various enzymes and various trace elements necessary for human body.