Ingredients
1 live turtle, 500 g (about 1 lb) clear chicken broth.
Ingredients
5 g scallion knots, 3 g ginger pieces, 10 g cordyceps.
Instructions
1. Clean the live turtle thoroughly, remove the head and feet, and cut into pieces. Rinse the cordyceps with warm water.
2. Heat a wok over high heat, toss in scallion sections and ginger slices to release their aroma, then add the turtle meat, turtle organs, and salt, stir-frying for 5 minutes. Transfer everything to a clay pot, add cordyceps and chicken broth, and simmer over high heat for 2 hours. Add the turtle eggs and continue simmering until the soup thickens, then transfer to a steam pot and steam for another half hour before serving.