Tools/raw materials: turtle 1, Coprinus comatus 2, oil 4 ml, salt 3 g, ginger 2 g, garlic 4 g, light soy sauce 5 ml, proper amount of red dates, chicken powder 1 g, pepper 1, and cooking wine 6 ml.

1. Cut the soft-shelled turtle into small pieces and clean it. Scald the film on the surface with boiling water and then clean it.

2. Heat the casserole, put oil, and add ginger and garlic until it is slightly yellow.

3. Add soft-shelled turtle pieces and stir-fry until they are broken, and add cooking wine.

4. Add salt, chicken powder, soy sauce and sweet pepper and mix well.

5. Add appropriate amount of boiling water, boil and turn to medium heat for about 20 minutes.

6. Add chopped Coprinus comatus.

7. Add proper amount of red dates. Stir well with chopsticks.

8. Cook until the soup boils and simmer for about 20 minutes.

9. Try turning off the fire with turtle gravy and Coprinus comatus.