Ingredients:

1 turtle (about 280g), fresh ginseng, fresh goosefoot, refined salt, monosodium glutamate, Shaoxing wine, ginger, green onion, pepper, stock, chicken oil Appropriate amount of each.

Method:

1. Slaughter the baby turtle, remove the internal organs and butter, scald it slightly with boiling water, scrape off the black film, blanch it and clean it.

2. Heat up the wok, put 30g of chicken oil, add in Tongzi Lai, fresh ginseng, fresh goosefoot, stock, beef ginger, green onion, and Shaoxing wine. Bring to a boil over high heat and skim off the foam. Pour into a casserole, simmer over low heat for about 3 hours, until crispy and fragrant, add salt, monosodium glutamate and pepper to taste.

Instructions for operation

Child turtles should be picked and cleaned.

The soup should be kept light and original.