1. Slaughter the fresh soft-shelled turtle, blanch it in a boiling water pot, take it out, scrape off the dirt such as fluff and nail film, blanch it in a boiling water pot for 3 minutes, then take it out, peel off the shell, dig out the internal organs, wash the blood stains (gallbladder for later use), blanch it in a boiling water pot for 2 minutes, and then soak it in clear water;
2. Wash pig bones, put them in a boiling water pot to remove blood stains, and cut them off for later use;
3. Cut the cooked ham and water-soaked winter bamboo shoots into prismatic shapes;
4. Water-soaked mushrooms are pedicled and cut into pieces;
5. Ginger is patted loose and onions are tied into knots;
6. Cut off the feet of the turtle, put them in a stew pot to clamp the gallbladder, knead them into the abdominal cavity of the turtle, put the pig bones around the turtle, add the clear soup onion, ginger and refined salt, cover the stew pot, put them in a boiling water steamer for 2 hours, and take them out until they are crisp;
7. Put the wok on the fire. When it is 40% hot, add lard, pour the turtle soup in the stew pot into the wok, add ham, winter bamboo shoots, mushrooms, monosodium glutamate and onions, boil it, pour it into the stew pot containing turtles, remove the onions, ginger and pork bones, sprinkle with pepper and cover it.