Ingredients: a turtle, buckwheat, lean meat, mushrooms, shrimps, bamboo shoots, ham, soup, chicken bones, cooking wine, monosodium glutamate, salt, pepper, garlic, onion and ginger.
Practice: 1. After the turtle is slaughtered, it is washed, soaked in a boiling water pot, its internal organs are taken out from its head, washed, chicken, mushrooms, shrimps and ham are diced, put into a bowl, added with buckwheat, cooking wine, monosodium glutamate and salt, mixed well, put into the turtle's abdomen, sew the mouth firmly with iron wire, and put into a bowl with the back down.
2. Chop the chicken bones, put them in a boiling pot, take them out after the water comes out, put them on the turtle after washing, add garlic, onion ginger, cooking wine, monosodium glutamate and salt, steam for 2 hours, take them out, push them into a soup bowl with their backs down, and put bamboo shoots and ham slices on them.
3. Boil the pot, pour the raw juice into the pot, add the soup, monosodium glutamate, salt and pepper, boil over high fire, and then pour the pot into the fish bowl.
Steamed turtle with rock sugar
Ingredients: a turtle, onion, ginger, yellow wine, red soy sauce, salt, lard, vegetable oil and rock sugar.
Practice: 1. Slaughter the turtle, gut it and wash it.
2. Put the turtle into the hot water in the bucket, then put it into the cold water, wipe off the white clothes on the turtle's stomach, then brush off the black clothes on its back with a brush, change the water, wash it inside and outside, and cut it into small pieces.
3. Put the wok on the fire, add the soft-shelled turtle, cook for about 3 minutes, take it out and put it in cold water to tear off the blood, blacken it and wash it for later use.
4. Heat the wok with high fire, add the right amount of oil, heat it to 80% heat, add the onion makeup and stir fry until fragrant, add the turtle, add the right amount of yellow wine and water, cover the pot and stew for three minutes, turn to low heat and cook for about 25 minutes, then add the soy sauce, salt, rock sugar and lard for another 20 minutes.