Braised water fish is one of Chaozhou cuisine recipes, with soft-shelled turtle as the main ingredient. The cooking skill of braised water fish is mainly stew, and the taste belongs to garlic.

Ingredients: soft-shelled turtle1000g

Accessories: pork ribs (pork belly) 100g mushroom (fresh) 25g garlic (white skin) 100g starch (broad bean) 20g.

Seasoning: 5g of ginger, 5g of pepper (dried red tip), 4g of salt, 3g of monosodium glutamate, pepper 1 g, soy sauce 1 g, yellow rice wine15g, vegetable oil10g, 50g.

Cooking method

1. The soft-shelled turtle is slaughtered, washed and cut into pieces, each piece is about 20g.

2. The turtle pieces are mixed with dry starch and 10g soy sauce;

3. Pork belly is cut into 3 mm thick pieces;

4. Heat a wok over medium heat, add the oil to a slight boil, soak the turtle pieces in the oil for about 2 minutes, and pick them up with a colander;

5. Stir-fry garlic seeds until golden brown, and pick them up for later use;

6. Pour out the remaining oil, put the wok back on the stove, stir-fry ginger slices, meat slices, mushrooms and turtle slices, boil the yellow wine, add 5g of refined salt, 5g of red pepper and pearl oil, 500ml of monosodium glutamate and 500ml of clear water, and burn them together;

7. After boiling, pour it into the casserole, simmer for about 20 minutes on medium fire, and stir-fry the garlic for 10 minutes.

8. When the soup is concentrated to about 150ml, take out the ginger slices and red peppers;

9. Heat a wok over medium heat, add 10g oil, pour in turtle pieces, add monosodium glutamate and pepper, thicken with wet starch, and finally pour in sesame oil and oil, stir well and serve.