I

Ingredients:

A soft-shelled turtle as main ingredient

Appropriate amount of old hen meat, Lycium barbarum, appropriate amount of mushrooms

Seasoning and other ingredients, onion slices, ginger slices, cooking wine, salt, monosodium glutamate, fresh soup and pepper

III. Technological process: primary processing → changing knives. Then put the soft-shelled turtle in a boiling pot for 2 minutes, take it out, scrape off the black skin on the skirt and the white film on the abdomen, claws and neck, and rinse it with water. The hen is cut into 3 cm pieces, and the blood foam is removed with clear water first, and then it is fished out with boiling water for later use. (2) Take another pot and mix it with clear water to boil. Add some ginger slices, green onions, cooking wine and a little salt. Put the turtle in the pot for a while to completely remove the fishy smell. Take it out of the pot and then rinse it in clear water. After the mushrooms are soaked in warm water, wash and remove the stalks. (3) Place the pot on a high fire, add appropriate amount of water, add chicken nuggets, soft-shelled turtle, ginger slices and scallions, boil them with high fire, skim the floating foam, stew the cooking wine and pepper with low fire for 1 hour, add mushrooms, refined salt and monosodium glutamate, remove the ginger scallions, and scoop the soft-shelled turtle and soup into the pot to serve.

5. Flavor characteristics: the meat is tender and not greasy, and the soup is fresh and mellow, which is an excellent nourishing delicacy.