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Turtle Soup

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1 live turtle
10g Chinese caterpillar fungus (cordyceps)
turtle eggs
5 sections of scallion
3 pieces of ginger
50g chicken soup

  • Wash the live turtle, remove its head and claws, and cut into slices.
  • Wash the caterpillar fungus in tepid water.
  • Season oil in a wok with scallion knots and ginger slices, drop in the turtle slices, turtle gizzard, liver slices and salt, saute for 5 minutes, transfer to a casserole.
  • Add caterpillar fungus and clear chicken soup, stew over a high heat for 2 hours till the soup is concentrated, transfer to a Chinese steamer and steam for half an hour.

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