Hello! The braised soft-shelled turtle is tender and flavorful this way.

Ingredients preparation:

Soft-shell turtle, ginger, garlic, shallot, cooking wine, white vinegar, star anise, light soy sauce, sugar, beer, millet pepper, MSG, salt, cooking oil

Specific steps:

1. Prepare the processed turtle, put it into a large bowl, then boil a pot of boiling water, pour it directly on the turtle after boiling, and blanch the turtle for about 20 seconds. After 20 seconds, the outer skin of the turtle is boiled, and then the old skin on the outer layer of the turtle is torn off. After processing, clean it, cut it into small pieces and put it in a bowl for later use; cut the ginger into small pieces, and peel the garlic without cutting it. Cut the shallots into long sections, remove the stems of the millet peppers and do not need to cut them;

2. Heat the pot, pour an appropriate amount of water into the pot, put the soft-shell turtles into the pot under cold water, add a few slices of ginger and green onions, and then Pour in an appropriate amount of cooking wine and a small amount of white vinegar to remove the fishy smell, bring to a boil over high heat and skim off the scum in the pot. Skim off the scum and continue to cook for 3 minutes. After 3 minutes, remove the turtle and rinse it with clean water. Drain and set aside. ;

3. Heat the pot again and pour an appropriate amount of cooking oil into the pot. After the oil is hot, add the garlic, ginger and two star anise, stir-fry over low heat until the aroma is released. Add the blanched turtle, turn up the heat and stir-fry quickly and evenly, stir-fry the water on the surface of the soft-shell turtle until it is dry. After the water is dry, start seasoning. Add an appropriate amount of light soy sauce, salt and sugar, stir-fry quickly and evenly to dissolve the seasoning, and stir-fry it out. Once fragrant, add millet pepper, and then pour in a can of beer just enough to cover the turtle. Bring to a boil, then turn to low heat, cover the pot and simmer for 30 minutes. Halfway through the simmer, flip the turtle and continue. Stew;

4. After 30 minutes, open the lid of the pot, turn on high heat to reduce the soup, add a small amount of MSG, stir-fry until the seasoning melts, and turn off the heat when the soup becomes thick. Take it out of the pot and put it on a plate. This home-style braised turtle is ready. It is fragrant and the meat is tender and not fishy at all. It is really delicious.

Tips:

1. The outer skin of the turtle needs to be removed. You only need to blanch it in boiling water for about 20 seconds, and the outer skin can be easily removed.

2. The fishy smell of soft-shell turtle is relatively strong, so you need to add cooking wine and white vinegar to blanch it to better remove the fishy smell.