2, turtle slaughter, bloodletting, disemboweled to remove internal organs, decapitated head, claw tip, tail, shell, pick bones, washed and cut into slices of turtle meat, plus wine, egg white, dry starch 8 grams of fine salt mixing sizing; asparagus cut into slices; garlic minced into a puree; green onion washed and cut into pieces; ginger washed and peeled sliced; the remaining starch with the right amount of water to mix into a wet starch of about 5 grams.
3, frying pan on a hot fire, with a small amount of oil slippery pan, put cooked lard, burned to 50 percent hot, into the fish slices, with a spoon to the fish slices scattered, and then poured out of the oil; the original pot of 25 grams of oil, put into the onion and ginger sautéed flavor, and then under the fish, bamboo shoots slices, plus wine, 50 ml of broth, salt, monosodium glutamate, sugar, pepper, garlic, stir fry, thickening with 5 grams of cornstarch, sprinkle with Sesame oil, out of the pan on the plate.