Steamed eight-treasure turtle belongs to the cuisine Shandong cuisine. It has the characteristics of complete shape, eight-treasure ingredients, pleasant color, fresh and mellow soup, and varied taste. [Seasoning] 450g soft-shell turtle. 20g sea cucumber. 20g scallops. 20g lotus seeds. 15g water-soaked glutinous rice. Pork.

30g of fat and lean meat, 20g of yellow cake, 15g of clean winter bamboo shoots, 20g of mushrooms, 30g of clean chicken, 40g of pork elbow, 5g of refined salt, 15g of Shaoxing wine, 150g of clear soup, 15g of shredded ginger, 15g of pepper, 10g of green onion, and 60g of wet starch.

[Method] Place the live turtle with its back down and belly up. When it sticks out its head, quickly chop off its head with a knife. Lift it up to remove the blood. Put it in a pot of boiling water and blanch it for a while. Then put it into cold water and scrape off the black skin.

, remove the lid, remove the internal organs, chop off the sharp claws, rinse with clean water and put in a large pot.

2. Cut sea cucumbers, pork, cakes, winter bamboo shoots, and mushrooms into 0.6 cm cubes, and place them in the chest cavity of the turtle along with scallops, lotus seeds, and glutinous rice. 3. Pour in refined salt and Shaoxing wine.

Make the clear soup and the juice from the turtle gallbladder. Place the shredded ginger on the eight-treasure stuffing in three layers: upper, middle and lower. Cover the turtle lid. Put the pork knuckle and pork knuckle meat on top of the turtle. Put the ginger slices and Sichuan peppercorns together.

Place on top of the turtle cover together with the green onions.

4. Put the turtle bowl into the cage and steam it with boiling water for 3 to 4 hours. Remove the chicken, elbow meat, green onions and ginger slices.

5. Pour the soft-shell turtle soup into the pot, bring to a boil over high heat, thicken the soup with wet starch and pour it over the soft-shell turtle. Serve.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ 04. Steamed turtle 〖Ingredients〗 1 turtle , 50g mushrooms. 100g chicken. 50g ham. 50g winter bamboo shoots.

20g rape, 3 coriander, 1 small piece of ginger [Seasoning] 10 tablespoons stock, 1 tablespoon cooking wine, 1 teaspoon pepper, 1 teaspoon refined salt, 1/2 teaspoon MSG [Method] Slaughter the turtle and blanch it in boiling water

When the outer layer becomes discolored and wrinkled, take it out, use a knife to scrape off the substantia nigra and old skin on the soft-shell turtle, remove the claw tips and tail, clean out the internal organs and yellow croaker, wash and chop into small pieces.

2. Wash the chicken and chop it into minced meat; wash the mushrooms and tear them into large pieces; cut the winter bamboo shoots and ham into slices; wash the onions and ginger and cut them into segments and slices respectively. Take a soup bowl and add the turtle meat, green onion segments, and ginger slices.

, broth, steam in a steamer for 50 minutes and take out.

3. Add minced ham, winter bamboo shoot slices, shiitake mushroom chunks, rapeseed, green onions, ginger, MSG, cooking wine, refined salt, and pepper to the soup bowl. Seal it with oil paper, put it in a steamer and steam for 15 minutes. Remove from the oil paper.

Onion, ginger.

4. Finally, pour the minced chicken into the turtle soup and bring to a boil.

[Notes] This dish has rotten meat, smooth mushrooms, and a delicious taste.

The soft-shelled turtle must be washed to avoid a fishy smell.

Adding some peppercorns will make it taste better.

b. Skillfully remove the smell of turtle.

When killing a turtle, pick out the gallbladder from the turtle's internal organs and take out the bile. After the turtle is washed, add some water to the bile of the turtle and smear it all over the turtle's body. Let it sit for a while and then rinse it with clean water.

The turtle treated in this way will have no fishy smell when cooked.