Materials:

1 wild turtle (weight about 600 grams), 1 old Qingyuan chicken (net weight about 500 grams), 1 kilogram of big water snake (artificially raised). Seasoning: 30 grams of chicken powder, 15 grams of refined salt, 10 grams of seasoning powder, 30 grams of fried garlic granules, 1 kilogram of stock, 5 grams each of green onion and ginger slices, and 150 grams of salad oil.

Method:

1. Cut off the head of the turtle, put it into boiling water and blanch it for 2 minutes on high heat. Remove and control the water; disembowel the turtle, take out the internal organs, peel off the shell and cut the turtle into pieces. Cut the fish into pieces weighing about 10 grams.

2. Add turtle meat and turtle shells to boiling water, add green onions and ginger slices and simmer over high heat for 3 minutes. Remove and control the water; put 50 grams of salad oil in the pot and add it when it is 60% hot. Fry the turtle meat over low heat for 2 minutes until cooked through, remove from the pan and set aside.

3. Remove the head of the water snake, put the snake body into hot boiling water and blanch over high heat for 5 minutes, remove the scales, disembowel the snake body, remove the internal organs, and cut the snake body into 4 cm long pieces. put 50 grams of salad oil in the pot, when it is 60% hot, fry the snake body parts over low heat for 2 minutes until cooked, remove from the pot and set aside.

4. Wash the Qingyuan old chicken, remove the internal organs, and cut into small pieces weighing about 15 grams; put 50 grams of salad oil in the pot, and when it is 70% hot, add the chicken pieces and stir-fry over low heat for 3 seconds Minutes until fragrant, take out and set aside.

5. Put the fried turtle, water snake, and chicken pieces into a clay pot, add chicken powder, refined salt, flavored powder, fried garlic granules, and stock and simmer over low heat for 30 minutes until cooked.