Steamed eight-treasure turtle

Cuisine of Shandong cuisine

Features include complete shape, eight-treasure ingredients, pleasing color, fresh and mellow soup, and varied taste,

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Ingredients

450 grams of soft-shell turtle. 20 grams of sea cucumber, 20 grams of scallops, and 20 grams of lotus seeds. 15 grams of water-soaked glutinous rice, 30 grams of lean pork fat, 20 grams of yellow cake, 15 grams of clean winter bamboo shoots, 20 grams of mushrooms, 30 grams of clean chicken, and 40 grams of pork elbow. 5 grams of refined salt, 15 grams of Shaoxing wine, 150 grams of clear soup, 15 grams of shredded ginger, 15 grams of pepper, 10 grams of green onions, and 60 grams of wet starch.

Production process

Put the back of the live turtle down and its abdomen upward. When it sticks out its head, quickly chop off its head with a knife, lift it up to drain the blood, and put it into a pot of boiling water. After scalding it slightly, put it into cold water, scrape off the black skin, remove the cover and remove the internal organs, chop off the sharp claws, rinse with clean water and put it in a large pot. Cut sea cucumbers, pork, cakes, winter bamboo shoots, and mushrooms into 0.6 cm cubes, place them in the chest cavity of the turtle along with scallops, lotus seeds, and glutinous rice, and then 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 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. Then put the turtle bowl into the cage and steam it with boiling water for 3 to 4 hours. Take it out, remove the chicken, elbow meat, and pick out the green onions and ginger slices. Decant the soft-shell turtle soup into the pot, bring to a boil over high heat, thicken the soup with wet starch and pour it on the soft-shell turtle.

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