1. kill turtle, wait for the head of the turtle when the head is elongated, the head is removed, the feet and tail are removed, (pot of boiling water) put the turtle in the boil for 2 to 3 minutes, fish out and cool, in the belly of the turtle cross cut, remove the viscera, butter should also go, basically into the empty shape, the turtle shell of the top of the black is also to be removed cleanly, pay attention to the edge of the shell side of the group of the edge of the best, don't remove in addition to that is the most nutritious east of the turtle, the turtle is the most nutritious, the turtle is the most nutritious. Wash, slaughter into blocks, wash

2. chicken slaughter block, in boiling water nick blood water. Mushrooms in boiling water, soak for half an hour, clean, bamboo fungus, clean, corn cut into pieces, onion cut into pieces

3. Put a little oil, ginger, onion, ginger, garlic into the pot, stir fry, pour the water, add the ingredients, medium heat stew for an hour. Add salt, chicken essence, you can serve

Tips

Chicken is best for chicken, do what you want to do with all your heart, this soup is very fresh and nourishing Oh, you can also add a little yam those ah

Clean stewed turtle soup

Main Ingredients: turtle a (about 500 grams of the best), ham, mushrooms (dry, more fragrant), ginger, garlic onion, shao wine Then, into the water temperature of about 70 ~ 80 degrees, will be slaughtered after the snapper in hot water, scalding 2 ~ 5 minutes (specific time and temperature according to the snapper's old and young and the season to master) fish out.

(2) after cooling (can't wait to soak in cool water to cool down) with scissors or a sharp knife in the turtle's abdomen to cut a cross cut, digging out the internal organs, slaughtered off the limbs and tail a little bit, the key to the leg side of the butter to take off.

(3) Also gently scrape the turtle's entire body of black dirt skin. Be careful not to scrape the skirt (also known as fly edge, located around the turtle, is the most flavorful part of the turtle body) scrape or scrape off. Scrape off the black skin and wash it. It's basically cleaned up.

(4) turtle processing is completed, placed in a bowl, the ham cut into slices spread, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine.

(5) then it is time to spend time to stew, depending on the size of the turtle, small some of the hour is almost enough, the big one is added 60 minutes it.

Ocean ginseng turtle soup

Live turtle a (about 500 grams) 1500 ml of fresh water 25 grams of Panax ginseng slices 8 jujubes 3 large pieces of ginger 1 teaspoon of yellow wine (5 ml) Salt 1/2 teaspoon (3 grams)

Practice

1) will be the head of the turtle and viscera, chopped into four large pieces, cleaned and ready to use.

2) Pour water into a soup pot, bring it to a boil over high heat, pour in the yellow wine, blanch the snapper pieces and shells, together, in the boiling water for 2 minutes, then fish out and tear off the transparent hard skin on the inside of the shells of the snapper.

3) Wash the American ginseng and red dates with water and set aside.

4) Put 1500ml of water into the casserole, bring it to a boil over high heat, put in the turtle and cook for 2 minutes, skim off the foam if there is any more, then put in the American ginseng, jujubes and ginger, put the lid on and cook for 2 hours over low heat.

5) Before serving, add salt to taste.

Tips