1. The soft-shelled turtle is flavored with salt, cooking wine, and pepper noodles for half an hour
2. Boil quail eggs in boiling water and peel them for later use
3. Tendons cut into strips
4. After half an hour of flavour, deep-fry the soft-shelled turtle in a frying pan
5. Stir-fry the ginger garlic rice and watercress first, sauté fragrant, add the sea pepper noodles, pour in the cooking wine, mix with water and simmer on a low heat
6. After boiling, pour the turtle in and simmer slowly
7. After 30 minutes, add tendons, add salt, chicken juice, pepper noodles, and sugar to taste
8. After all the turtles are picked up, boil the quail eggs directly with the original juice in the pot
9. Boil the broccoli with clean water, surround and make the bottom, put the quail eggs on the free space, then scoop the soft-shelled turtle on the plate and sprinkle with chopped green onion.
