Ingredients: 1 soft-shell turtle, 3 red dates, 5 grams of Codonopsis pilosula, 2 grams of Angelica sinensis, a little ginger, a little salt, and 3 grams of wolfberry.

Practice:

Wash all the materials, cut the Codonopsis pilosula into inches, and slice the ginger;

Put the turtle into water at about 80 degrees and scald to remove the blood;

Take out the soft-shell turtle, wash it and set aside;

Put the soft-shell turtle into a casserole, then add angelica, red dates, and Codonopsis pilosula, add an appropriate amount of water (subject to submerging the materials), and cook over high heat. Bring to a boil and simmer over low heat for half an hour;

Add wolfberry and cook for ten minutes;

Finally, add an appropriate amount of salt to taste.

(2) How to stew soft-shell turtle

Ingredients: one soft-shell turtle, ginger, cooking wine, and salt.

Steps:

Clean the shell of a live turtle.

Cut the head open with a knife, make a cross cut from the belly, take out the internal organs and rinse them clean.

Add cold water to the pot, add a few slices of ginger, add 3 tablespoons of cooking wine, add the turtle and cook for 3 minutes.

Just roll up the skin.

Tear off the skin

Tear off the old skin on your belly.

Tear the skin off your back too.

Then put it on a plate, add 10g of ginger, two spoons of cooking wine and a little salt.

Pour a large bowl of water into the bottom of the pressure cooker, place it on the steaming rack, and then place it on a plate filled with soft-shelled turtles to steam.

Heat to water, turn to low heat, and then steam slowly for an hour.