Ingredients: 250g tortoise, 30g cockscomb flower and 30g poria cocos.

Practice of Celosia cristata, Smilax glabra and tortoise soup

(1) Wash Celosia cristata and Smilax glabra; The tortoise was slaughtered alive, its intestines were taken out, scalded with boiling water and its skin was removed.

(2) Put all the materials into the pot, add a proper amount of water, boil and change to a small fire pot 1 ~ 2 hours for seasoning.

Processing steps of osmanthus soup:

1 Turn the tortoise over with its back to the ground and its stomach to the sky. When it turns over hard and stretches its neck to the longest, quickly cut it with a sharp knife and lift it up. Then, put the soft-shelled turtle into hot water with the water temperature of about 70~80 degrees, scald it for 2~5 minutes, cut the belly of the soft-shelled turtle with scissors or a horizontal knife, treat the internal organs, and slaughter the limbs and tail tips. The key is to remove the butter from your legs.

2. Gently scrape off the black and dirty skin of soft-shelled turtle. Be careful not to scratch or scrape off the skirt (also called flying edge, which is located around the turtle and is the most delicious part of the turtle). Scrape the black skin and wash it. Even if the basic cleaning is completed.

3. After the soft-shelled turtle is treated, put it in a bowl, spread ham slices, and add mushrooms, ginger, garlic and onions together. Add wine at last.

Then it takes time to stew, and an hour is almost enough.