1. Raw materials: 1 Hezhou soft-shell turtle 3-5 years old (about 1500g-1750g).

2. Seasonings: garlic, onions, ginger slices, parsley, pepper, salt, cooked lard, white wine, monosodium glutamate, fresh sesame oil.

3. Blanch the turtle with boiling water for about 50 seconds to remove the old skin;

4. Use a knife to cut deeply into the neck and 1/3 of the turtle shell, and bleed;

5. Continue to rotate the knife along the periphery to separate the turtle shell from the bottom plate, and remove the internal organs and excess oil. Purpose: The oil makes the turtle fishy and affects the taste;

6. Separate the soft-shell turtle from the base plate. Cut off the limbs and head of the turtle, cut the base into 4 pieces, cut the toothpick meat into 1 piece, and chop the turtle shell into 6 pieces;

7. Add 1-2 grams of turtle bile and white vinegar to each turtle Mix 2-3 grams evenly to remove the fishy smell, then rinse with water and drain.

8. Marinate the soft-shell turtle pieces with salt, monosodium glutamate, pepper, and white wine for 15 minutes, drain the water, and mix well to marinate the sauce.

9. Heat the stone pot. After preheating, add cooked lard and fresh sesame oil to heat. Add ingredient A and stir-fry. Add the marinated turtle pieces and cover for 10-12 minutes. .