One live soft-shell turtle (500g)
10g cordyceps (Chinese caterpillar fungus)
Clean and chop into cubes the soft-shelled turtle, boil in hot water till done, add
cooking wine, scallion, ginger and pepper, scald to remove the fishy smell.
Put the soft-shelled turtle cubes into a bowl, add clear soup, cordyceps, scallion,
ginger and salt, steam till done.