Raw materials: 200g of soft-shelled turtle, 20g of mushrooms, 22g of ham, 20g of winter bamboo shoots, 20g of garlic, 6g of onion 10, 6g of ginger, 2g of salt, 5ml of cooking wine, 3ml of soy sauce, 5g of monosodium glutamate 1 g, 5g of sesame oil and 40g of oil.

manufacturing process

1, the turtle is bled after killing, scalded with boiling water, peeled with a small spoon and turned into pieces. Mushrooms are too big and will split in half. Slice the winter bamboo shoots and slice the cloud legs.

The soft-shelled turtle is soaked with onion, ginger and cooking wine.

3. Put oil in the original pot, add onion, ginger, garlic, soy sauce, cooking wine and stir fry, then add soup and turtle. After the pot is boiled, skim the foam, turn to low heat, add mushrooms and bamboo shoots, and add ham when the turtle is almost cooked. When the turtle can be boned, put monosodium glutamate to collect juice. After the juice is concentrated, add sesame oil and serve on a plate.

The flavor features are original, and the soup is rich and fresh.

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