Tools/materials: soft-shelled turtle, pork tenderloin, mushrooms, winter bamboo shoots, ginger, shallots, soy sauce, cooking wine, rock sugar, starch, monosodium glutamate and sesame oil.

1. Cut off the turtle's head, control the bleeding, blanch it in a boiling water pot, recede the shell membrane, take out the internal organs, wash it, cut it into 3×3 cm pieces, and use the turtle skirt for other purposes. Pork tenderloin is cut into 3cm square pieces.

2, the mushrooms are pedicled, washed and cut into 4 pieces each. Peel the winter bamboo shoots, wash them, cut them into 2×3 cm pieces, and blanch them with boiling water for later use.

3. Put the pot on a strong fire. When it is 70% hot, pour in turtle pieces, pork tenderloin and winter bamboo shoots until the oil is half cooked, and drain the oil with a colander.

4. Leave the remaining oil in the pot, stir-fry with ginger slices, pour in the oiled soft-shelled turtle, pork, winter bamboo shoots, soft-shelled turtle skirts, mushrooms and onion knots, add 500ml of soup, soy sauce, cooking wine and crystal sugar, and simmer until the soft-shelled turtle is cooked.

5, simmer the turtle, pick up the onion knot, ginger slices, tenderloin, and other bowls, thicken the remaining juice in the pot with wet starch, and pour it on the turtle.