2. Remove fishy smell. In addition to the usual washing and pickling, adding a little turtle bile and white vinegar in the rinsing process can achieve the effect of deodorizing and refreshing with the taste of bile itself.
3. Special sauce. Pickled sauce is used to enhance the flavor of soft-shelled turtle, and garlic, dried onion and other ingredients are added to make the flavor overflowing. Pickled sauce can be adjusted according to local taste, and the taste is better. (See the tutorial for the specific formula)
Casserole stewed fish tutorial;
1. Soak the turtle in boiling water for 40 seconds, remove the old skin, cut the knife deeply into the turtle neck and shell 1/3, bleed for a few seconds, and continue to rotate the knife left and right to separate the shell from the bottom plate.
2. Take out the viscera and excess oil of the turtle (the oil makes the turtle stink and affects the taste of the dish), chop off the limbs and head of the turtle, cut the bottom plate into four pieces, and the toothpick meat is 1 piece, and cut the turtle shell into six pieces.
3. Add 1-2g turtle bile and 2-3g white vinegar to each turtle and mix well to remove fishy smell. Rinse and drain.
4. Marinate the turtle blocks with salt, monosodium glutamate, pepper and white wine for 15 minutes, then control the water and mix well to marinate into a sauce.
Pickled sauce: 12g oyster sauce, 20g Chili sauce, 8g perilla Chili sauce, 15g fresh soy sauce and steamed fish sauce, 5g chicken powder and 3g galangal powder are mixed evenly.
5. Put the casserole on fire, preheat it, add cooked lard and fresh sesame oil to heat it, add garlic, dried onion, ginger slices and coriander, stir-fry for a few times, then add the marinated turtle pieces, and cover it with the lid h 10- 12 minutes.