Chinese Turtle Soup

Ingredients:

1 live turtle

10 g Chinese caterpillar fungus (cordyceps)

Turtle eggs

5 sections of scallion

3 pieces of ginger

50 g chicken soup

Cooking Instructions:

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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