Tianqi Coix Seed Turtle Soup Ingredients: Ingredients: Tianqi 1 0g (broken), 50g Coix Seed, tortoise1piece (about 350g), and 60g lean pork. Production process: after the turtle is slaughtered, the intestines are dirty, cut into pieces, the lean pork is sliced, appropriate amount of water is added, stewed until the ingredients are cooked and rotten, and seasoned with salt. Braised turtle meat features: nourishing yin and enriching blood. It is suitable for patients with yin deficiency or blood deficiency with low fever, hemoptysis and hematochezia. Ingredients: turtle 1 one (250-500g), vegetable oil 60g, yellow wine 20g, ginger, onion, pepper, rock sugar and soy sauce with appropriate amount: 1. Put the turtle in a pot, heat the water (about 40℃) to make it urinate completely, then chop off its head and feet, cut it open, remove its shell and internal organs. 2. Add vegetable oil to the pot, heat it, add turtle meat, stir fry repeatedly, add ginger, onion, pepper, rock sugar and other seasonings, cook with soy sauce, yellow wine, add appropriate amount of water, and simmer with slow fire until the turtle meat is rotten. Features of Jingui Yuanqi Decoction: The soup is clear in color and fresh and fragrant. Ingredients: main ingredients: scarab 1 piece (about 500g), pork ribs 200g, pilose antler 3g. Ingredients: salt, 2 slices of ginger. Production process: 1, after the scarabs are slaughtered, they fly over with boiling water, remove blood stains, peel off the black film, clean them, cut them into pieces and put them into a stew for later use. 2. Chop pork chops, fly away the blood with boiling water, put them into a casserole, add appropriate amount of cold boiling water, simmer for 30 minutes, filter out the soup, and pour them into a stew. 3. Add velvet antler and ginger slices, add salt, and simmer for about 90 minutes (with rotten meat as the degree). Casserole turtle and snake club features: both fresh and fragrant. Ingredients: Ingredients: Zaocys decapitated 1 piece, tortoise 1 piece, 25g shredded ham, 3g Tianqi, 3g Codonopsis pilosula. Ingredients: a little salt, 50ml of half-bucket wine, 9g of ginger, 9g of chrysanthemum and 9g of shredded lemon leaves. Production process:1.The turtle is washed, stripped of black, and cut into pieces for later use. 2. After the Zaocys were slaughtered, they were peeled, washed and cut into sections. Use boiling water with ginger slices and cooking wine to remove blood filth, drain it, and put it in a casserole with turtle meat. 3. Ginger, Panax notoginseng and Codonopsis pilosula are wrapped with gauze, tied tightly and placed in a casserole. Add a proper amount of boiling water and simmer for 2 ~ 3 hours, taking the meat rotten as the degree. 4. Remove the residue from the pot, add salt, sprinkle shredded ham, and eat with shredded chrysanthemum and lemon leaves. Xuanzong Lushen Changgui Decoction is characterized by soft and rotten meat, clear and delicious soup, excellent and diverse materials, harmonious four whips and three meats, and infertility due to kidney deficiency, low back pain, impotence and premature ejaculation, and cold uterus. Raw materials: 50 grams of white whip and 50 grams of deer whip. 50 grams of bullwhip, 50 grams of yellow dog whip, 250 grams of turtle meat, 250 grams of chicken and 250 grams of mutton. Hippocampus15g, Cuscuta 30g, Dayun 30g, Lycium barbarum15g, Radix Aconiti Lateralis 6 g, Cornu Cervi Pantotrichum 3 g, Jujube Peel15g, Radix Rehmanniae 30g and Tiger Bone15g. 3g of Zanthoxylum bungeanum, 20g of ginger, 20g of cooking wine, 5g of monosodium glutamate 1 g, 5g of salt and 30g of lard. The production process: swell white whip, deer whip and ox whip, remove the epidermis, cut it open, wash it with clear water, and then rinse it with cold water for half an hour. Stir-fry the dog whip with oil, soak it in warm water for about half an hour, and scrub it clean. Wash mutton, chicken and turtle meat, then put them in a boiling water pot to drain the blood. Fish in cold water and rinse. Boil the above medicines and meat in a pot, skim the froth, add pepper, ginger and cooking wine, and turn it over with simmer every half an hour. Stew until it is half cooked. Filter the pepper, ginger and ginger out of the soup with gauze, and then put it on the fire. Put the silk cocoons, dayun, Lycium barbarum, Radix Rehmanniae Preparata, and Radix Aconiti Lateralis in gauze bags, put them in soup and stew at the same time. When the four whips are crisp and rotten, take out the deer whip, the horse whip, the dog whip and the bull whip, and cut them into sections half an inch long. Cut chicken, turtle meat and mutton into strips. Put the cut meat in a bowl, add the original soup and monosodium glutamate. Season with salt and lard. The turtle skirt is a little red. Features: red in color and rich in flavor. Ingredients: main ingredients: turtle skirt150g, pork ribs 200g, medlar 3g. Ingredients: a little salt, a few drops of soy sauce, 2 slices of ginger. Production process:1.After the turtle skirt is fully soaked, it is washed, put into a pressure cooker with pork ribs and ginger, add a proper amount of water, simmer for about 40 minutes, and then leave the furnace to cool. 2. Open the cooled pressure cooker, remove the pork ribs, and refit the rest into the stew. 3. Drop the medlar, add the salt, drop the soy sauce, and stew in water until soft and rotten. Ingredients of turtle meat and wolfberry soup: main ingredients: turtle 1 animal (eviscerated and cut into pieces), 50 grams of wolfberry, 50 grams of yam, 20 grams of Ligustrum lucidum and 20 grams of Radix Rehmanniae Preparata. Production process: Boil them in a casserole, remove the dregs and eat the soup. Daily 1 time. There is a killing method: it is the same as the original killing method of the tortoise: tease it with chopsticks, then drag it up, directly cut off the head that sticks out and bites the chopsticks with sharp tools such as knives and axes, catch the blood flowing out with a basin, then shell and wash the Poria turtle soup. Ingredients: two golden turtles, Poria150g, 5 cups of boiling water and 5 teaspoons of refined salt. Features: this dish is detoxified and dehumidified, and it is a health food. Loading time:1999-11-0517: 21:00 Cuisine: other Operation: Fill the pot with clean water, then put the turtle into the pot, and when it crawls and the water temperature gradually rises, the turtle will excrete urine. Characteristics of Shengui decoction: invigorating qi and blood. Is suitable for people suffering from deficiency of qi and blood. Ingredients: main ingredient: 600 grams of clean turtle meat. Ingredients: clean mutton 200g, Dangshen12g, Angelica10g, Lycium barbarum10g. Seasoning: rock sugar 1 5g, onion knot 20g, ginger slice 1 0g, pepper1g, monosodium glutamate1g, refined salt 5g and cooked lard 70g. Production process: ① Wash the mutton, soak the turtle in boiling water, tear off the black film on the surface, and chop off the claws. After the turtle and the meat are boiled in a clear water pot for two or three minutes, they are taken out, rinsed with clear water for two or three times, and cut into pieces of 2.5 cubic centimeters with a knife. Remove the ash from Dangshen and Angelica sinensis, cut into pieces, put them into gauze bags, seal them, slice ginger and wash Lycium barbarum. (2) Put the pot on the fire, pour in lard and cook until the turtle is stewed with ginseng and medlar. Ingredients: ginseng 1 0g, velvet antler slice10g, medlar15g, turtle1one (about 300g). Production process: the turtle is slaughtered to remove internal organs, washed and cut into pieces; Ginseng, pilose antler, medlar and turtle meat are put into a casserole together, added with appropriate amount of water, boiled with strong fire, stewed with slow fire for 3 hours, and seasoned. Ingredients: 50 grams of mussel, 20 grams of tortoise shell and 50 grams of lean pork. Production process: put the tortoise shell into a casserole, add water for 20 minutes, then add mussels and lean pork to cook and season. Characteristics of Dongting Scarab: This dish is salty and spicy, with thick red meat, full-bodied, long and meaningful, and it is a good tonic. Raw materials: scarab gold 1 000g, star anise 1 50g, pork belly 1 50g, dried red pepper 5g, winter bamboo shoots 50g, onion15g, water-borne mushrooms 20g, ginger15g, etc. Salt 1 g, pepper 0.5g, cinnamon 2g, and cooked lard 50g. Production process: 1. Scald turtle meat with boiling water, remove the film, chop off claw tips, wash and drain, cut into pieces with a length of 3cm and a width of 2cm, and cut pork belly into pieces with a length of 3cm and a width of 1 cm. 2. Put the wok on high fire, add the cooked lard, stir-fry the onion and ginger, then stir-fry the turtle meat and pork belly, cook Shao wine and soy sauce, add cinnamon, star anise, dried red pepper, salt, sugar and appropriate amount of water to boil, put aside the foam, pour into the wok, and move to low fire for simmering/kloc. Features of Poria cocos and turtle soup: this dish is detoxified and dehumidified, and it is a health food. Ingredients: two scarabs, Poria cocos150g, 5 cups of boiling water and 5 teaspoons of refined salt. Production process: water is injected into the pot, and then the turtle is put into the pot. When it crawls and the water temperature gradually rises, the turtle will excrete urine. When the water boils, the turtle is dead, then it is picked up and scrubbed. After the turtle is cut into pieces with a knife, it is placed in a earthenware pot, and Poria cocos and boiling water are added. First, it is boiled with strong fire, and then it is boiled for about 5 hours with refined salt. The turtle skirt is a little red. Features: red in color and rich in flavor. Ingredients: main ingredients: turtle skirt150g, pork ribs 200g, medlar 3g. Ingredients: a little salt, a few drops of soy sauce, 2 slices of ginger. Production process:1.After the turtle skirt is fully soaked, it is washed, put into a pressure cooker with pork ribs and ginger, add a proper amount of water, simmer for about 40 minutes, and then leave the furnace to cool. 2. Open the cooled pressure cooker, remove the pork ribs, and refit the rest into the stew. 3. Drop the medlar, add the salt, drop the soy sauce, and stew in water until soft and rotten.