Raw materials: live turtle 1 (weighing about 1000 grams), 500 grams of chicken, 1000 grams of broth, 50 grams of soy sauce, 10 grams of onion and pepper wine, 10 grams of green onions, 5 grams of ginger, 3 grams of garlic, 100 grams of oil.

Production:

1, will be cut off the head of the turtle, drain the blood, into the pot with 1000 ml of water boiling, fish out, scrape off the black skin, uncovered the hard cover, take out the viscera, chopped claws, chopped into 1.8 cm square pieces. Chicken also chopped into 1.8 cm square pieces. Chop green onion, ginger and garlic.

2, a clean pot on the fire, add oil and heat, with onion, ginger and garlic stir-fry pot, the turtle pieces, chicken pieces, soy sauce into the frying for 3 minutes, add broth stewed over low heat for 1 ? hours, and then boil with high heat, remove the froth, drizzle with onion, pepper, seasoning wine, pots can be.

Operation key: snapper to remove all the blood, so as not to affect the soup. Select tender chicken is good, easy to cook with the turtle.

Note: pepper and white onion wrapped in gauze, soaked in cooking wine for 1 hour, for onion and pepper wine.

Chicken fire turtle soup

Main ingredient: turtle 1 (about 750 grams weight)

Accessories: chicken 10 grams, 10 grams of ham, 1500 grams of broth, salt, monosodium glutamate, wine, onion knots, ginger, each in moderation;

Production:

1) turtle slaughtered to remove the viscera wash, chopping, into the pot of boiling water blanch the blood, in addition to the clean butter, washed away! blood foam, into the pot, pour broth, put the chicken, ham, add salt, wine, green onion knot, ginger and other seasonings;

2) will be adjusted to taste the turtle, covered with a cage steaming for about half an hour, remove from the fire, take out the green onion knot, ginger can be on the table.

Stewed turtle soup

Raw materials: turtle a (about 500 grams of the best), ham, mushrooms (dry, more fragrant), ginger and garlic onion, wine, salt, monosodium glutamate.

Method: (1) the turtle turned over, back to the ground, belly to the sky, when it vigorously turn over the neck to the longest, quickly with a fast knife in the neck root a chop, and then lifted the control net blood. Then, into the water temperature of about 70 ~ 80 degrees, will be slaughtered after the turtle in the hot water, scalding 2 ~ 5 minutes (specific time and temperature according to the tenderness of the turtle and the season to master) fish out.

(2) Let it cool down (if you can't wait, you can soak it in cool water to cool it down) and use scissors or a sharp knife to cut a cross cut in the turtle's abdomen, dig out the internal organs, slaughter the limbs and tail, and the key is to take the butter off the side of the legs.

(3) The turtle's entire body of black dirt skin gently scraped clean. Be careful not to scrape the skirt (also known as the edge of the fly, located around the turtle, is the most flavorful part of the turtle body) scrape or scrape off. After scraping the black skin, wash it. It's a good idea to clean it up.

(4) turtle processing is complete, put in a bowl, cut into slices of ham spread, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine.

(5) then it is time to spend time to stew, depending on the size of the turtle, small some of the hour is almost enough, the big one is added 60 minutes it

Offer a little objection. According to our local eating style and mothers' experience, turtle should not be slaughtered in the usual way. The blood and even the urine of the turtle is the best part of its body, and it is a waste to kill it in this way! Its medicinal value is indeed there, and not I blow, you can check the Chinese medicine health care website.

Theoretically it should be done this way: buy back the turtle in the water for some time to spit dirt. Kill the turtle before scrubbing clean, and then the pot into the water just enough to drown the turtle shell, cover the pot, open the medium-low heat to cook, to be slowly swimming in it to death, during which it will urinate in the pot. Then take it out again, release the blood from the head in the pot (the blood may also solidify and not put), and then use chopsticks to find a good place to move from the back of the neck to use chopsticks to warp off the entire shell (the shell of the turtle is good to warp off,). Then, chop the snapper into pieces (you can also stew it without chopping it, but it will take a little longer) and process it. Remember, if you stew, just that blood and urine soup is not to be poured out oh, should be added to the stew!

And, if the butter is burned, it can be not removed! Because it is very delicious and nourishing! Also, the turtle is a kind of thing called "skirt", is the shell below the outer circle of the soft layer (a circle) East, do not scrape out! You know that thing is the whole turtle on the best taste of meat, entrance than jelly and smooth, bite than glutinous rice and soft! You must also know it, huh.