Pouch turtle

Material:
One turtle (about 600 grams), 25 gram Yi rice, 25 gram wet mushroom, 6 pieces of bamboo shoot, 100 gram bare meat, 30 gram cooked ham, 600 gram bree. A few garlic, proper egg hull, Shao wine, monosodium glutamate, shallot, refined salt, pepper and sesame oil.

Doing method:
After killing the turtle, dunk in 60 centigrade water and then scrape its out wear, snick from chest with knife, get out intestines and clean for using. Yi rice clean with boiled water. Mushroom, bare meat, 10 gram ham cut into grain, put in bowl, add Yi rice, monosodium glutamate, Shao wine, refined salt, mix even, inlay in turtle abdomen, bundle tightly with salted grass, put in braise cup, smash egg hull, put on turtle after through water, add soup, refined salt, garlic (bunch to a low with bamboo branch), ginger, garlic, first boil with big fire, later braised about one and half an hour with middle fire, get out and get rid of ginger, shallot, garlic, turn over soup bowl and put ham slice on it, collate whether soup is salty or light, add monosodium glutamate, pepper, sesame oil that is.

Characteristic:
Soup clear and taste delicious.