Although turtle soup is good, there are many ingredients that can't be stewed with it. If you make a mistake carelessly, the effect will be greatly reduced, and it may also cause harm to your body. Let's share with you the practice and efficacy of turtle soup, hoping it will be useful to you:

Ingredients/condiments: turtle 1, lard (refined) 100g, cooking wine 20g, onion 5g, ginger 5g and salt 5g;

Exercise/Step:

1. Push the turtle on its back, make its head and neck protrude, hold it with your hands, and cut off the blood from the neck (but don't separate the head from the body);

2. Blanch the soft-shelled turtle in boiling water for a few minutes and take it out;

3. Scrape off the black film on the back shell and skirt, and cut off the head, claws and tail;

4. Cut in half from the middle of the abdomen, dig out the internal organs, cut off the back shell, and cut each piece into 4 ~ 6 pieces;

5. Chop up the liver and intestines, wash them and cut them into sections;

6. Put the pot on fire, add lard and heat it to 70%. Add onion, ginger and turtle and stir-fry for about three or four minutes.

7. When it is grayish white, put the pot into the crock;

8. Put the cooking wine and refined salt, add enough water (about 1250g) at a time, and cook for about half an hour on high fire;

9. Put the liver and intestines in again and continue to simmer;

10. Make a shell with chopsticks and add monosodium glutamate.

Tip: Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab. (grams of food stage)