Taste: slightly spicy technology: wine pepper turtle making material: main ingredients: turtle 750g, trotters 700g.
Seasoning: 20 grams of Zanthoxylum bungeanum (dried red tip), 40 grams of brandy, 8 grams of light soy sauce, 4 grams of salt, 2 grams of pepper, 4 grams of sesame oil, 2 grams of pepper, 0/8 grams of ginger/kloc, 0/8 grams of garlic (white peel)/kloc-,3 grams of white sugar, 25 grams of scallion, 3 grams of monosodium glutamate and 6544 grams of vegetable oil.
2. Wash pig's trotters, chop them up, and put them in the pot with soft-shelled turtles to remove blood;
3. Cut dried chili, mash ginger, cut onion and slice garlic;
4. Put Zanthoxylum bungeanum into a hot oil pan and fry Zanthoxylum bungeanum oil for later use;
5. Put pig's trotters, scallion and ginger slices into a casserole, add turtle, brandy, soy sauce, salt, black pepper, white sugar and clear water to boil, beat up all the floating foam, cover the lid and simmer with low fire, take it out and put it on a plate, pour the soup into the pot and pour it on the turtle with medium fire until the soup is thick;
6. Add vegetable oil to the pot and heat it to 50% heat. Add dried Chili and garlic slices and stir-fry until fragrant. Add sesame oil, pepper oil and monosodium glutamate, and pour into the pot like a turtle.
The method of cooking fish with taro introduces the cooking method and its effect in detail: home-made tonic fitness recipe.
Taste: Hot and sour flavor technology: roasted taro and turtle. Ingredients: Ingredients: 200g soft-shelled turtle and 500g taro.
Seasoning: 40g bean paste, 4g salt, 20g distiller's grains, vinegar 10g onion, 20g ginger, soy sauce 12g starch (corn) 10g chicken essence, 4g sesame oil and vegetable oil 100g.
2. Scrape the taro and cut it into pieces; Pixian bean paste is finely cut; Cut the onion into sections; Ginger minced;
3. Put the wok on the fire, add the vegetable oil and heat it to 50%, add the turtle pieces and stir-fry the bleeding silk, take out the wok and put it on the plate;
4. Wash the pan, add vegetable oil and heat it to 60%, add Pixian bean paste and Jiang Mo to stir fry until fragrant, add broth, turtle block, taro block, salt, red distiller's grains juice, soy sauce, chicken essence and vinegar to boil, cover with low fire and simmer until soft and waxy, add chopped green onion, gently push it, turn it evenly and stew until it is cooked.