Turtle Soup Materials: 1 live turtle 10g Chinese caterpillar fungus (cordyceps) turtle eggs 5 sections of scallion 3 pieces of ginger 50g chicken soup Preparations: 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.