Accessories: starch (fava beans) 8g

Seasoning: salt 5g soy sauce 15g onion 25g garlic 25g ginger 10g MSG 2g pepper 1g lard (refined) 150g sugar 2g each moderately

Stewed turtle:

1. slaughtered and washed, chopped off the head, feet, shell, gutted, leaving the skirt, chopped into 5 cm square pieces;

2. To remove the viscera, stay skirt, chopped into 5 cm square pieces;

2. frying pan on high heat, pour cooked lard, burned to 60% hot, into the turtle fried to the raw fish;

3. ginger, garlic into the frying pan slightly stirred, add 1000 ml of pork chop soup, soy sauce, salt, monosodium glutamate cooking;

4. to boil, under the turtle, covered with a lid simmering, to be thick soup, when the turtle crispy, put in the pork chop soup, the pork chop soup, the pork chop soup and the pork chop soup, the pork chop soup and the pork chop soup;

4. to be boiling, the next beetle, cover and simmering, to be soup, to be thick, to be thick, to be thick, to be thick, to be thick. When the turtle is crispy, put the green onion, thicken with wet starch, pour in cooked lard to plate, sprinkled with pepper is complete.

For more information on cassoulet, see Mint.com Food Library/shiwu/huangmenjiayu