Raw materials:

About 500 grams of soft-shelled turtle is best), fire (dried mushrooms. Fragrant), ginger, garlic, onion, Shaoxing wine, salt, monosodium glutamate.

Exercise:

1. Turn the tortoise over with its back to the ground and its stomach to the sky. When it struggled to turn over and stretched its neck to the longest, it quickly cut it at the root of the neck with a sharp knife and then lifted it to control the blood. Then, the water temperature is about 70~80 degrees, and the slaughtered turtle is scalded in hot water for 2~5 minutes (the specific time and temperature are controlled according to the age and season of the turtle).

2. After cooling (those who can't wait to soak in cold water to cool down), cut a cross knife in the belly of the turtle with scissors or a sharp knife, dig out the internal organs, and slaughter the limbs and tail. The key is to take off the butter on your legs;

3, but also gently scrape the black skin of the turtle. Be careful not to scratch or scrape off the skirt (also called flying edge, which is located around the turtle and is the most delicious part of the turtle). Scrape the black skin and wash it. Even if the basic cleaning is completed;

4. After the soft-shelled turtle is processed, put it in a bowl, spread ham slices, put the mushrooms, ginger, garlic and onions together, and finally add wine;

5. Then it takes time to stew, depending on the size of the turtle. One hour is almost enough for the younger one, and 60 minutes for the older one.

Black chicken turtle soup

Raw materials:

500g soft-shelled turtle, black-bone chicken1000g.

Seasoning:

20g of salt, 2g of monosodium glutamate, 2g of pepper, 25g of cooking wine, 25g of ginger, 60g of medlar and 25g of onion.

Exercise:

1, after the turtle is slaughtered and bled, it is scalded with 70℃ water first;

2. Put it in water at 90℃ and blanch it, then take it out;

3. Scrape off the rough skin on the neck, claws and skirt, cut it along the skirt with a knife, take out the internal organs and rinse it clean;

4. Cut off the claw tip of the turtle with a knife, then blanch it with boiling water, wash it after the water comes out, wash the black-bone chicken and cut it into pieces, and use boiling water to remove blood;

5. Put fresh soup in the pot, add black-bone chicken, turtle, salt, pepper, medlar, ginger, onion and cooking wine, and simmer until the chicken pieces and turtle are soft and rotten;

6, pick ginger, onions, and adjust the taste.

Erbie decoction

The simple method of ear soup is a common dish in gourmet diet recipes. The taste of Erturtle soup belongs to salty and fresh, and the method belongs to cooking. But how to make the earwax soup is the best, mainly depends on your own taste and habits to adjust the details, so let yourself follow your feelings to make this earwax soup ~ ~

Raw materials:

9 g of Eupolyphaga Seu Steleophaga, 30 g of Carapax Trionycis, 30 g of Angelica sinensis 10, 30 g of Radix Astragali, 24 g of Radix Codonopsis 18, 24 g of Poria, 6 g of Radix Glycyrrhizae Preparata, 6 g of peach kernel, 6 g of dried ginger, 5 g of soft-shelled turtle 1 strip, soy sauce, 6 g of onion, 5 g of salt and 300 g of soup.

Exercise:

1, washing soft-shelled turtle; Carapax Trionycis vinegar; Wet slices of Angelica sinensis and Astragalus membranaceus; Poria cocos is ground into powder; Slice Radix Codonopsis and Radix Glycyrrhizae Preparata, and wash Semen Persicae; Dried ginger slices; The head, tail, viscera and claws of the turtle are removed after slaughter;

2. Put the soft-shelled turtle in a steaming basin, smear soy sauce and salt, add ginger and onion, pour soup, and add the above eight traditional Chinese medicines;

3. Put the steamer into a steamer and steam for 35 minutes on high fire.

Stewed turtle with pigeon

Raw materials:

Dove 1 300g, turtle 500g, broth, medlar, Shaoxing wine, refined salt, monosodium glutamate, pepper, onion, ginger slices and Shaoxing wine.

Exercise:

Slaughter pigeons and soft-shelled turtles respectively, clean them, put them into a casserole, pour the broth into the casserole, add onion, ginger and Shaoxing wine, stew for 1.5 hours until the pigeons and soft-shelled turtles are crisp and rotten, sprinkle with soaked Lycium barbarum, add refined salt and monosodium glutamate to taste, and sprinkle with pepper.