Xuanzong Longevity Deer and Turtle Soup

Name: Xuanzong Longevity Deer and Turtle Soup
Prep time: 1 h 30 min
Cook time: 4 h
Total time: 5 h 30 min
Ingredients: 50 g White horse penis (soaked until swollen, skin removed, split open and washed with water, soaked in cold water for 30 minutes); 50 g Deer penis (soaked until swollen, skin removed, split open and washed with water, soaked in cold water for 30 minutes); 50 g Bull penis (soaked until swollen, skin removed, split open and washed with water, soaked in cold water for 30 minutes); 50 g Yellow dog penis (fried until puffed in oil, soaked in warm water for 30 minutes, scrubbed clean); 250 g Turtle meat (washed, blanched in boiling water to remove blood, rinsed in cold water); 250 g Chicken meat (washed, blanched in boiling water to remove blood, rinsed in cold water); 250 g Lamb meat (washed, blanched in boiling water to remove blood, rinsed in cold water); 15 g Seahorse; 30 g Dodder seed (Cuscuta) (wrapped in cheesecloth and tied); 30 g Cistanche (wrapped in cheesecloth and tied); 15 g Goji berries (wrapped in cheesecloth and tied); 6 g Processed aconite root (wrapped in cheesecloth and tied); 3 g Deer antler velvet; 15 g Jujube peel; 30 g Cooked rehmannia root (wrapped in cheesecloth and tied); 15 g Tiger bone; 3 g Sichuan peppercorn; 20 g Ginger; 20 g Cooking wine; 1 g MSG (monosodium glutamate); 5 g Salt; 30 g Lard

A nourishing Sichuan soup made with premium ingredients, slow-stewed with a variety of organ meats and other meats. The broth is clear yet rich and flavorful. Traditionally valued for its kidney-tonifying and yang-strengthening properties.

5h 30m

Easy

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Ingredients

White horse penis (soaked until swollen, skin removed, split open and washed with water, soaked in cold water for 30 minutes) 50 g

Deer penis (soaked until swollen, skin removed, split open and washed with water, soaked in cold water for 30 minutes) 50 g

Bull penis (soaked until swollen, skin removed, split open and washed with water, soaked in cold water for 30 minutes) 50 g

Yellow dog penis (fried until puffed in oil, soaked in warm water for 30 minutes, scrubbed clean) 50 g

Turtle meat (washed, blanched in boiling water to remove blood, rinsed in cold water) 250 g

Chicken meat (washed, blanched in boiling water to remove blood, rinsed in cold water) 250 g

Lamb meat (washed, blanched in boiling water to remove blood, rinsed in cold water) 250 g

Seahorse 15 g

Dodder seed (Cuscuta) (wrapped in cheesecloth and tied) 30 g

Cistanche (wrapped in cheesecloth and tied) 30 g

Goji berries (wrapped in cheesecloth and tied) 15 g

Processed aconite root (wrapped in cheesecloth and tied) 6 g

Deer antler velvet 3 g

Jujube peel 15 g

Cooked rehmannia root (wrapped in cheesecloth and tied) 30 g

Tiger bone 15 g

Sichuan peppercorn 3 g

Ginger 20 g

Cooking wine 20 g

MSG (monosodium glutamate) 1 g

Salt 5 g

Lard 30 g

Instructions

Prepare ingredients

Soak the white horse penis, deer penis, and bull penis until swollen, remove the skin, split them open and wash thoroughly with water, then soak in cold water for 30 minutes. Fry the dog penis in oil until puffed, soak in warm water for about 30 minutes, and scrub clean. Wash the lamb, chicken, and turtle meat, then blanch in boiling water to remove the blood and rinse in cold water.

Initial simmer

Place all of the above ingredients and meats into a pot and bring to a boil, skimming off the foam. Add the Sichuan peppercorns, ginger, and cooking wine. Once boiling, reduce to a gentle simmer, turning the ingredients every half hour.

Second simmer

When the ingredients are about 60% cooked, strain out the Sichuan peppercorns and ginger from the broth using cheesecloth and return to the heat. Place the dodder seed, cistanche, goji berries, cooked rehmannia, and processed aconite root into cheesecloth bags, tie them closed, and add to the broth to continue simmering.

Slice and shape

When the four penises become tender, remove the deer, horse, dog, and bull penises and cut them into half-inch pieces. Cut the chicken, turtle, and lamb into strips.