Cuisine: Shandong Cuisine: Shandong Cuisine

Raw materials/seasonings

500 grams of water-haired turtle skirt, 1 clean hen about 750 grams, pork knuckles One is about 750 grams, 25 grams of mushrooms, 2 tablespoons of white oil, 2 cups of soup, 25 grams of salted bamboo shoots, 2 tablespoons of cooking wine, appropriate amounts of onions, ginger, and cornstarch.

Production process

1. Put the turtle skirt into the pot, cook over low heat for about 2 hours, take it out and put it into warm water, use a knife to scrape the inner skin of the skirt. Then put it into a pot of water and simmer over low heat until the turtle bones can be removed. Take out the turtle bones and wash them, cut the skirt into 3 cm wide and 6 cm long strips, blanch them in boiling water, and then put them into a basin of boiling water for soaking.

2. Wash the hens and elbows, put them into a pot of water, cook until they are eighty-cooked, take them out, cut the elbows from the inside, remove the bones, and cut the meat into long strips. Pull out the chicken bones and tear the chicken into long strips.

3. Take a large casserole, put a pot holder on it, put mushrooms and salted bamboo shoots on it, arrange the skirt evenly in a circle, and put the chicken strips on top. Wrap the turtle's skirt with elbow meat. Add soup, soy sauce, cooking wine, and salt.

4. Heat the oil pan, add Sichuan peppercorns and fry for a while, pour in the casserole, cover, simmer over low heat for 1 hour, take off the casserole, uncover, take out the elbow meat, and lightly sauté Gently remove the pot mat and place the chicken and turtle skirt in the large soup saucer.

5. Heat the oil in the pan again, fry the Sichuan peppercorns, take them out immediately, pour the soup for cooking the turtle skirt and chicken into the pot, add cooking wine and bring to a boil, thicken with cornstarch water, and pour it on the turtle Just put the chicken in a dish.