Delicious and fat, sweet and salty.

Ingredients: 750g of soft-shelled turtle, 30g of red soy sauce, 75g of onion 1 root, 75g of rock sugar, 3 slices of ginger, 65g of cooked lard, 25g of Shaoxing wine, 35g of peanut oil and 2g of refined salt.

◆ Production process:

1. Put the tortoise on your back. When its head sticks out, quickly pinch its neck with fingers, pull it out hard, stretch its neck bone with its back shell, drain blood, and soak it in hot water at 90℃. When the tortoise shell turns white, take it out, use cold water to remove the white film on the abdomen, legs and skirts, brush off the black on the back shell with a broom, disembowel and remove the bones, cut off the head, tail and claw tips, then evenly cut it into 8 pieces, put it in a pot and blanch it, then take it out and wash it with clear water, and tear off the blood tendons, spare pieces and butter.

2. Heat the wok, add peanut oil to the oil pan, heat it to 80%, add onion and ginger slices, saute until fragrant, push the soft-shelled turtle (belly down), cook Shao wine for a short time, add 750g of water, cook for 3 minutes, then cover it with low fire and stew for about 25 minutes. When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and stew for about 20 minutes, then simmer on low fire until the fish pieces and skirts are soft and waxy, then use high fire to collect juice, pick up the marinade, and pour it on the fish pieces while tossing the pot. When the marinade is thick, pour in cooked lard (25g), and then toss the pot with medium fire to adjust the oil until the marinade is obtained.