1 live turtle
10g Chinese caterpillar fungus (cordyceps)
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.