Main Ingredients
One live turtle (1000g)
Ingredients
2 chicken thighs, 25g of ham, 2 choy sum, 15g of mushrooms, 5g of bamboo shoots.
Seasoning
Clean stewed turtle
15 grams of green onion, 10 grams of ginger, refined salt, pepper, Shaoxing wine in moderation, 25 grams of refined oil.
Production process
The live turtle head, slaughtered blood, put into the pot, add water to boil out, scrape off the black skin, tear off the hard cover. Take out the viscera (stay bitter gall bladder), remove the claw, change chopped into a block of centimeters square. Chicken also cut into 2 cm square pieces, into the boiling water in a blanch. Cooked lard in a frying pan, medium heat to seventy percent hot (about 154 ℃), add onions, ginger, garlic, fried flavor, into the turtle, chicken, soy sauce, sautéed for 2 minutes, then add broth, stewed over low heat until crispy, and then boiled over low heat to beat the floating foam, put on the salt, onions and peppers, shaoxing wine that is to become. [1]
Production process
Cutting preparation
1, put the turtle belly up on the vegetable pier, to the head out, with a knife pressure, pull the neck out, with a hand holding the neck upright, from the middle of the shoulder under the knife, chopping the neck bone and the shoulder bone, cut open the turtle from the middle, take out the viscera to wash the blood stains, and then scalded in boiling water (depending on the tenderness of the turtle to set the time), wipe off the outer skin after washing
5
Stewed turtle
Chopped off the claws, and then chopped into 4 cm chunks (turtle cover is not chopped), together with the chicken legs blanch through with boiling water, fish out and wash.
2, ham, asparagus are cut 5 cm long and 2.5 cm wide slices, mushrooms cleaned and remove the tip of the root of the cabbage, scallions cut into sections, ginger slices.
Cooking procedures
1, the net pot add oil to heat, put one-half of the onion, ginger, into the turtle block, then cook into the wine, slightly stirred after pouring clean, cabbage, asparagus blanching to be used.
2, the turtle according to its shape into the soup pot, and then into the chicken legs, mushrooms, onions and ginger and water, add salt, sealing the cage stewed until cooked, remove, remove the onion, ginger, chicken legs, take out the mushrooms and ham to be used; decant the original juice into the pot, set the taste, pour the turtle, with ham, asparagus, mushrooms, cabbage as a garnish.
Specific method
1, turtle by slaughtering treatment wash, turtle meat chopped into 3 cm square block, and then bleach the blood with water, drain, turtle eggs to stay;
2, and then a little salt, wet starch mixing batter;
3, cooked ham slices;
4, green onion and ginger wash, green onion 10 grams of scallion, 50 grams of knots, ginger slices;
4, green onion and ginger, 10 grams of onion, 50 grams of knots, ginger slices;
5, green onion and ginger;
6, green onion and ginger;
7, green onion and ginger;
8, green onion and ginger. knot, ginger slices;
5, mushrooms, remove the tip, clean, into the boiling water blanch;
6, frying pan on high heat, put cooked lard, until the oil burns to seven, eighty percent heat, into the pulp good turtle, deep-fried until both sides of the hard knots when fishing;
7, garlic cloves, ginger slices into the soup bowl, and then the deep-fried turtle loaded with 500 ml of chicken broth, salt, vinegar, wine, and so on, and so on. Around the ham, mushrooms, and code skirt, turtle eggs, claws;
8, the green onion knot covered in the above, on the cage drawer steamed and removed, add monosodium glutamate, sprinkle pepper that is completed.