1. Boil the ribs in cold water.
2. Remove the ribs as soon as the water boils.
3. Rinse the blanched ribs with warm water.
4. When the soft-shelled turtle is bought at the market, let the master slaughter it and shave it clean. Put the garlic and ginger slices in hot water, add the soft-shelled turtle after the water boils.
5. Turtle is easy to boil, so it will be blanched in a pan, and rinse with warm water after blanching.
6. Remove the stems and clean the mushrooms, clean the lettuce, and wrap the ginger, garlic, green onion and wolfberry with gauze.
7. Put the spare ribs and the accessory package into a casserole, add boiling water, and add enough water at a time. Add salt and two spoons of rice wine and bring to a boil. Bring to a boil and turn to low heat and simmer for 20 minutes.
8. After 20 minutes, add turtle and mushrooms and bring to a boil.
9. After boiling, turn to low heat and simmer for ten minutes.
10. After ten minutes, add the lettuce one by one.
11. Finally, add monosodium glutamate and rice wine, and the ribs and turtle soup are simmered.
12. The ribs, soft-shelled turtle, mushrooms and lettuce are scooped out into a bowl, and they are delicious.
Tips:The ribs are stewed first, and the turtle is burnt afterwards.
