Raw materials:

Turtle (1250g).

Accessories:

Pork Tenderloin (200g), Shiitake Mushroom (Fresh) (50g), Bamboo Shoots (50g).

Seasoning:

Ginger (10g), spring onion (10g), soy sauce (20g), cooking wine (15g), rock sugar (10g), cornstarch (fava bean) (10g), monosodium glutamate (3g), sesame oil (15g), peanut oil (50g).

Practice:

1, cut off the head of the turtle, control the bleeding, put the boiling water pot scalded, back to the shell membrane, gutted and washed, cut into 3 × 3 cm block, turtle skirt for another use;

2, pork tenderloin cut into 3 cm square pieces;

3, mushrooms, remove the tip, washed, each cut 4 pieces;

4, bamboo shoots cut off the outer skin, cleaned, cut 2 × 3 cm slice, into a small piece, and then cut into the skin, then cut into the skin, and then into the skin. Cut 2 × 3 cm slices, into the boiling water blanch, standby;

5, the pot on the high heat, burned seventy percent of the heat into the snapper block, pork, asparagus, oil to six mature, with a slotted spoon to drain the oil;

6, the pot to stay in the remaining oil, stirring ginger, pouring over the oil snapper, pork, asparagus, and snapper skirts, mushrooms, scallion knots, and then add 500 ml of soup, soy sauce, cooking wine, rock sugar, closed Small fire slowly simmer until the turtle cooked rotten;

7, simmering rotten turtle, pick off the onion knot, ginger, tenderloin, other bowl;

8, the remaining juice in the pot thickened with wet starch, poured on the turtle that is done.