Materials: 1 wild soft-shelled turtle, 1 small rooster, garlic, ginger, dark soy sauce, bean paste, salt

Method: 1. Process the soft-shelled turtle, cut into pieces, wash and set aside; cut the small rooster into pieces, wash; Crush the garlic; slice the ginger.

2. Heat oil in a pan, add garlic cloves and ginger slices (if you like spicy food, you can add dried red pepper segments), sauté until fragrant, add turtle pieces and chicken pieces, and stir-fry for 5 seconds After minutes, add 2 tablespoons of dark soy sauce and a small spoon of salt, and continue to stir-fry for 3 minutes

3. Add 2 large bowls of water to the pot, cover the pot, bring to a boil over high heat, and add 2 cups of bean paste tablespoon, simmer over medium heat until the soup dries up

Ingredients: 750 grams each of soft-shell turtle and chicken soup, appropriate amounts of rice wine, salt, sugar, green onion, and ginger.

Preparation method: 1. Remove the internal organs of the turtle, soak it in hot water, remove the white mucous membrane and peel off the back shell of the turtle meat and cut into pieces.

2. Put the turtle meat into the chicken soup, add rice wine, salt, sugar, onion and ginger and cook it before eating

1 turtle shell and 1 hen.

Kill the turtle alive, remove the internal organs, wash and cut into small pieces; kill the hen alive, remove the feathers, internal organs, wash and cut into small pieces. Put it in a pot, add 500 ml of water, add rice wine, green onions, ginger, salt, etc. and simmer for 1 hour. Eat in portions.

500g soft-shell turtle and 1000g black-bone chicken. 20 grams of salt, 2 grams of MSG, 2 grams of pepper, 25 grams of cooking wine, 25 grams of ginger, 25 grams of green onions.

Method 1. After the turtle is slaughtered and bled, scald it in 70℃ water, then scald it in 90℃ water, pick it up, scrape off the rough skin on the neck, claws and skirt, and use a knife to Cut it along the skirt, remove the internal organs and rinse them clean. Use a knife to cut off the tips of the turtle's claws, blanch them in boiling water, and wash them after draining the water.

2. Wash the black-bone chicken and cut it into pieces. Use boiling water to remove all the blood.

3. Wash the pot, add fresh soup, add black-bone chicken, soft-shell turtle, salt, pepper, ginger, green onions, and cooking wine, and simmer over low heat until the chicken pieces and soft-shell turtle are soft and translucent.

4. Remove the ginger and green onions and adjust the flavor.

1. When scalding soft-shelled turtles, do not use boiling water, otherwise the black film on the soft-shelled turtles will be difficult to scrape off;

2. When either soft-shelled turtle or black-bone chicken is soft, you must first Take it out from the soup, leaving the other one to continue stewing;

3. When it is soft, put the removed one in and bring it to a boil;

4. The purpose of this is to keep the texture of the two raw materials consistent and the shape intact;

5. The amount of soup added should be consistent with the amount of raw materials, and the soup should be added enough at one time, otherwise the soup will not taste good. good.

Ingredients: 500g soft-shell turtle, 1000g silky chicken.

Seasoning: 20 grams of salt, 2 grams of MSG, 2 grams of pepper, 25 grams of cooking wine, 25 grams of ginger, 60 grams of wolfberry, and 25 grams of green onions.

1. After killing the soft-shell turtle and bleeding it, scald it in 70℃ water; 2. Blanch it in 90℃ water and pick it up;

3. Scrape off the neck. , claws, and the rough skin on the skirt, use a knife to pierce it along the skirt, remove the internal organs, and rinse them clean;

4. Use a knife to cut off the tips of the turtle's claws, and then blanch them in boiling water. Wash, cut the black-bone chicken into pieces, and use boiling water to remove all the blood;

5. Add fresh soup to the pot, add black-bone chicken, soft-shell turtle, salt, pepper, wolfberry, ginger, green onion, and cooking wine. Simmer over low heat until the chicken pieces and soft-shell turtle are soft and translucent;

6. Remove the ginger and green onions and adjust the flavor