Ingredients: 1 pork belly, 1 chicken, 1 soft-shell turtle, 5 bamboo fungus, 3 slices of ginger, 8 jujubes, 15 grams of white peppercorns, 10 wolfberry, salt, white vinegar.

\x0d\　Features: Warming stomach soup in winter - can be used as Laba Festival delicacy.

\x0d\ 　Operation:\x0d\ 1. Turn the inner wall of the pork belly outside and sprinkle with salt and white vinegar.

\x0d\　2. Knead the inner wall of the pig belly repeatedly with your hands to remove the gastric mucosa.

\x0d\　3. Rinse it repeatedly with clean water and turn it over. Picture 3 shows the front side of the pork belly.

\x0d\　4. In a large pot of cold water, add pork belly and turtle, ginger slices, red dates and white peppercorns (crush them with the back of a knife in advance).

\x0d\　5. After boiling, skim off the foam and simmer for 1 hour until less than half of the water in the pot is removed.

\x0d\　6. Pork belly can be easily penetrated with chopsticks.

\x0d\　7. Cut the hen into pieces, marinate with a little salt and ginger for 20 minutes in advance.

\x0d\　8. Wash the bamboo fungus and soak it in water for 10 minutes.

\x0d\　9. Cut the cooked pork belly into strips.

\x0d\　10. Bring the pork belly and turtle soup to a boil, add the chicken pieces, bring to a boil again over high heat, then lower the heat and simmer for 30 minutes.

\x0d\　11. Add the soaked bamboo fungus and simmer over low heat for 15 minutes.

\x0d\　12. Before serving, add appropriate amount of salt.