1. Stewed turtle soup

(1) Ingredients: 1 turtle, 1 king pigeon, a little black fungus; onions, ginger, cooking wine, clear soup, salt and pepper a little.

(2) Wash the turtle, blanch it in boiling water, scrape off the black skin and mucus, chop off the claw tips, and chop it into pieces for later use; wash the pigeons, scald them in boiling water, and chop them into pieces for later use.

(3) Wash the green onions and tie them into knots, slice the ginger and set aside; soak the black fungus, wash off the sediment, and tear it into small florets for later use.

(4) Add clear soup to the stew pot, add the washed turtles and pigeons, bring to a boil over high heat, skim off the foam, add cooking wine, onions, ginger, pepper and black fungus, turn to a simmer. Simmer for about 40 minutes and add salt to taste.

2. Wolfberry, Yam and Turtle Soup

(1) Ingredients: 1 turtle, 30g wolfberry, 30g yam, 3g salt, 20ml cooking wine, 10g green onion, 5 grams of ginger, appropriate amount of lard.

(2) Slaughter the soft-shell turtle, remove the internal organs, remove the butter, cut off the claws, and blanch it in a boiling water pot. After taking it out, scrape off the black membrane of the shell and chop it into several pieces. The soft-shell turtle shell can be combined with the turtle shell. Put the fish and meat together in the soup pot and stew.

(3) Wash and slice yam, remove impurities from wolfberry and wash. Add an appropriate amount of water to the pot, add soft-shelled turtle, wolfberry, yam, salt, cooking wine, green onions, ginger slices, and lard.

(4) After boiling over high fire, simmer over slow fire until the meat is cooked and fragrant. Remove the onions and ginger and serve.