Raw materials: 500g of soft-shelled turtle, 20g of medlar, 0/5g of ginger/kloc-,0/5g of cooking wine/kloc-,400g of bullwhip, 50g of ginkgo, 20g of onion, 3g of pepper noodles, 200g of chicken, 50g of Coprinus comatus, 3g of refined salt and a proper amount of fresh soup.

Practice of turtle bullwhip soup

1. Choose fresh soft-shelled turtle, slaughter it, drain all the blood, blanch it in a boiling water pot, scrape off the rough skin, open the chest, rinse it, and cut it into pieces with the size of 4cm.

2. Choose fresh bullwhip, remove the epidermis, cut it open, soak it in boiling water, let it cool, scrape off impurities, rinse it, and cut it into 5 cm long sections. Cut the cooked chicken into 3.5 cm pieces.

3. Put the saucepan on the fire, add fresh soup, add turtle, bullwhip, chicken and ginkgo, boil to remove foam, add ginger, onion, cooking wine, Lycium barbarum and Coprinus comatus, and stew for about 2 hours; Add salt, monosodium glutamate and pepper noodles and mix well.