As a food lover, I have a good say in this kind of food problem.

After the turtle is slaughtered, blanch it with cooking wine and ginger and add a few bowls of water, and then steam it for 15-2 minutes.

Then tell me a little trick and share a few practices. Let's learn together.

Let's share the tricks of stewed turtle?

1. Most soft-shelled turtles have yellow paste, which is the fat of soft-shelled turtles. It is smooth and tender yellow, mostly in the middle of the muscles of limbs, and D is fatty and has a fishy smell. When the turtle is uncovered and cleaned, the fat must be scraped clean with a knife to remove the fishy smell. 2. Adding onions, ginger and cooking wine in the cooking process can also be used to deodorize. ?

3. After slaughter and preliminary treatment, chop into blocks, add white wine, carved flowers and tea water into the pot, stir-fry until the water evaporates, and take out the flying water to remove the fishy smell. Be careful not to put oil when frying. ?

4. Slaughter the clean soft-shelled turtle, eviscerate it, then lightly oil it in the oil pan once, and the fishy smell removal effect is also very good?

5. After the wild turtle is slaughtered, take out the internal organs, pay attention to keeping the gallbladder and take bile; After washing all the soft-shelled turtles, add a small amount of water to bile and evenly smear it on the soft-shelled turtles. After 2-3 minutes, wash it with clear water. The soft-shelled turtles treated in this way not only have no fishy smell, but also taste more delicious.

how do soft-shelled turtles stew soup?

material: 1 live turtle (about 1kg) was collected from the lake.

Take half a raw chicken (about 2g) with a little onion, ginger and garlic slices as ingredients. ?

prepare 5g of clear soup, 1g of cooking wine, 3g of refined salt, 2g of monosodium glutamate, 3g of peanut oil, 5g of sesame oil and 2 grains of star anise as seasoning. ?

1. Chop the head of the live soft-shelled turtle, control the blood, clean it, put it in boiling water and take it out, scrape off the black skin, then put it in boiling water for about 5 minutes, take it out, uncover the hard cover, take out the five internal organs, chop off the claw tips, chop the soft-shelled turtle and chicken into cubes, and blanch it in boiling water.

2. Scrape off the thin skin of dirt on the hard cover. ?

3. Put peanut oil in the spoon, heat it with high fire, add onion, ginger, garlic slices and octagonal wok, cook clear soup and cooking wine after fragrance, add turtle and chicken pieces, boil to remove foam, and switch to medium fire for about 45 minutes, until the turtle and chicken pieces are cooked and the soup is milky white, move to high fire.

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