I want to make a soft shelled turtle soup and ask for a plan

Ingredients: a soft-shelled turtle (about 500 grams is the best), ham, shiitake mushrooms (dried, relatively fragrant), ginger, garlic, green onions, Shao wine, salt, monosodium glutamate. Method:

1. Turn the soft-shelled turtle over, with its back to the ground and its belly to the sky, when it turns over vigorously and stretches its neck to the longest, quickly chop it at the base of the neck with a quick knife, and then lift it to control the blood. Then, put in the water temperature of about 70 80 degrees, put the slaughtered soft-shelled turtle in hot water, blanch for 2 5 minutes (the specific time and temperature according to the age and season of the soft-shelled turtle) and take it out; 2. After cooling (those who can't wait can soak it in cold water to cool down), use scissors or sharp knives to cut the cross knife edge in the abdomen of the soft-shelled turtle, dig out the internal organs, slaughter the limbs and tail, and the key is to remove the butter on the side of the legs; 3. Gently scrape the black dirt of the soft-shelled turtle's whole body. Be careful not to scratch or scrape off the skirt (also known as flash, which is located around the soft-shelled turtle and is the most delicious part of the soft-shelled turtle).

After scraping off the black skin, wash well. Even if the cleanup is basically completed; 4. After the soft-shelled turtle is processed, put it in a bowl, spread the sliced ham, mushrooms, ginger, garlic and onions can also be put in together, and finally add cooking wine; 5. Then it's time to take the time to stew, depending on the size of the soft-shelled turtle, one hour for the smaller ones is almost enough, and for the big ones, add 60 minutes;

Hehe, my family made wild soft-shelled turtle for New Year's dinner....The stewed with potatoes and bacon is super fragrant o ( o There are already so many ways to make it before, I won't talk about it....The ancients had a very cruel practice of putting soft-shelled turtles in water for a few days, and after raising their intestines, they put them in cold waterWhen the water is filled with herbs and ingredients and boiled over a simmer, the soft-shelled turtle will feel the heat and will unconsciously drink the water soaked in the ingredients and herbs, and when it is cooked, the flavor will completely soak into the meat......Beg.

1. Stewed soft-shelled turtle soup: put the soft-shelled turtle into hot water to slaughter, cut it, remove the intestines, organs, and wash it and put it into the water temperature of about 70 80 degrees, put the slaughtered soft-shelled turtle in hot water, blanch it for 2 5 minutes (the specific time and temperature are mastered according to the old and tender soft-shelled turtle and the season) after fishing, poke off the white film on the surface with your hand, and the soft-shelled turtle will not have a fishy smell. After washing the first process, I will change the knife, then blanch the water for the second time, and rinse again, so that the soft-shelled turtle can further remove the fishy smell, of course, you can add ginger slices and cooking wine when blanching for the second time, and then flush the water to put the washed soft-shelled turtle into the bowl, put in the cut straw mushrooms, ginger slices, green onion knots, and then put some pure water in the pot, boil and season, add salt, chicken essence, pepper, olive oil and pour it in the bowl and steam it for 40 minutes.

2. Stewed soft-shelled turtle with black chicken: Wash the black chicken first and chop it into small pieces. After the soft-shelled turtle is slaughtered and bloodletted, it is scalded with 70 water, and then scalded in 90 water, scraped off the rough skin on the neck, claws and skirt, and cut it along the skirt with a knife, removed the internal organs and rinsed clean, and slaughtered the claw tips of the soft-shelled turtle with a knife.

Chop into small pieces. Then blanch with boiling water and wash after the water comes out. Then put the black chicken in hot water and soak it for a while.

Put the black chicken, soft-shelled turtle and water in a stainless steel pot. Add green onions, ginger, cooking wine, and salt. Add red dates and longan.

Bring to a boil over high heat. Turn to low heat and simmer for about 1 hour, add monosodium glutamate to taste.

3. Qi jujube fish soup: Raw materials: 1 soft-shelled turtle (about 600 grams), 30 grams of astragalus, 10 grams of red dates, cooking wine, ginger and refined salt.

Method: After slaughtering the soft-shelled turtle, remove the miscellaneous and wash it, remove the carapace after scalding it with boiling water, take the meat and cut it into pieces, put it in the pot together with astragalus and red dates, add an appropriate amount of water, put it on the fire to boil, then add cooking wine, refined salt and ginger, and stew it over low heat until the soft-shelled turtle meat is rotten.

1. Raw materials: soft-shelled turtle, green onion, salt, cooking wine, corn oil, water, garlic, ginger.

2. Wash the soft-shelled turtle and cut it into pieces.

3. Wash the green onion, ginger and garlic and cut well.

4. Heat the pot, put the soft-shelled turtle oil into the pot, stir-fry the oil, add green onions, ginger and garlic and stir-fry until fragrant.

5. Add the soft-shelled turtle pieces and stir-fry until it changes color.

6. Add cooking wine and stir-fry evenly.

7. Put the fried morning fish into a casserole, add water and bring to a boil over low heat, and simmer for about an hour.

8. Add salt to taste.