Bouncing old turtle soup

Materials

Appearance: round reticulated melon

Soup materials: a turtle, plums (recommended to use umeboshi) 5, a little salt, a few slices of ginger, a little cooking wine.

Practice

1, the turtle slaughtered, rinse with water until the blood can not see, add wine, ginger blanch. Umeboshi soaked well.

2, after the blood to the surface of the very slippery layer of film must be scraped clean and then rinse.

3, wash and put in a pot with water not more than half a finger head of turtle, large fire boil to remove the foam, add two spoons of cooking wine two slices of ginger.

4, put in a pressure cooker, add umeboshi simmering pressure at least 15 minutes, put a little salt .

5, strain the soup and add a pinch of salt. Then sieve through and pour into the cantaloupe bowl can be.

@2 Methods / Steps:

Clean stewed turtle soup

Materials

Main ingredients: turtle a (about 500 grams or so the best), ham, mushrooms (dried, more fragrant), ginger, garlic onion, wine, salt.

Practice

1, the turtle turned over, back to the ground, belly to the sky, when it vigorously rolled over the neck to the longest, quickly with a fast knife at the root of the neck a chop, and then lifted to control the net blood, and then, into the water temperature of about 70 ~ 80 degrees, will be slaughtered in the hot water after the turtle, scalded for 2 ~ 5 minutes (the specific time and temperature according to the tenderness of the beetle and the seasons to grasp) fish out.

2, let cool (can not wait for the person can use cool water to soak cooling) with scissors or sharp knife in the belly of the snapper cut cross cuts, dig out the internal organs, slaughtered off the limbs and tail a little bit, the key to the leg side of the butter to take off.

3, but also the whole body of the turtle black dirt skin gently scraped clean, pay attention to the skirt (also known as the edge of the fly, is located around the turtle, is the most flavorful and beautiful part of the turtle body) scraped or scraped, scraped black skin, wash, even if the basic cleanup is complete.

4, turtle processing is complete, put in a bowl, cut into slices of ham spread, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine.

5, then it is time to spend time to stew, depending on the size of the turtle, the smaller one hour is almost enough, the big ones add 60 minutes.

@three Methods / Steps:

Chicken fire old turtle soup

Materials

Turtle 1 (about 750 grams) 10 grams of sliced chicken, 10 grams of ham, 1500 grams of broth, salt, monosodium glutamate (MSG), yellow wine, scallion knots, ginger, each moderate.

Practice

1, snapper slaughtered and gutted clean, chopped into pieces, into the pot of boiling water blanching blood, in addition to the clean butter, wash off the blood foam, into the pot, pour broth, put the chicken slices, ham; add salt, wine, scallion knots, ginger and other seasonings.

2, will be properly flavored snapper, covered with a steamer for about half an hour, off the fire, remove the green onion knot, ginger can be on the table.