1. Ingredients: about 1000 grams of soft-shell turtle, 10 grams of Cordyceps sinensis, 50 grams of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, 1 green onion, appropriate amount of soup.

2. Turn the turtle's back to the ground, extend its head, grab the head with your hands and pull it out, cut off the neck bone with a knife at the base of the neck, and drain out all the blood. Then make a small opening in the throat, pull out the trachea and esophagus, then use a knife to dissect the abdomen from the neck to the tail, cut off the bones of the limbs, dig out the internal organs (including turtle eggs), and cut off the tips of the claws, the tip of the mouth and the tail. ② Soak the soft-shell turtle in 70℃ hot water for 5 minutes, wipe off the white mucous membrane, then soak it in 80℃ hot water for 15 minutes, scrape off the black clothes and wash them.

3. Boil the turtle in a cold water pot. After taking it out, peel off the back shell, cut off the head and neck, then cut the soft-shell turtle into 4 large pieces, cut off the limbs, peel off the butter, wash and set aside.

4. Wash the cordyceps and soak the red dates in boiling water and set aside. Wash and dice the green onions.

5. Put the clean turtle into a casserole or a large soup bowl, top with cordyceps and red dates, add cooking wine, salt, MSG, garlic cloves, green onions, ginger slices and chicken stock, cover and steam over high heat. After 2 hours and 30 minutes, take out and remove the green onion and ginger slices.