1. Raw material: 500g soft-shelled turtle. Accessories: Rhizoma Drynariae 15g, Rhizoma Dioscoreae (dry) 15g, and Fructus Lycii 10g. Seasoning: 5g ginger, 0g onion10g cooking wine10g salt.

2. Slaughter the soft-shelled turtle with hot water, cut it open, remove the intestines, remove the dirt and wash it;

3. Peel the yam, wash and cut into pieces;

4. Add appropriate amount of water, ginger, onion, cooking wine and salt to the casserole, and add Rhizoma Drynariae, Fructus Lycii, Rhizoma Dioscoreae and soft-shelled turtle to stew together.