stewed turtle soup
materials
ingredients: a turtle (about 5g is the best), ham, mushrooms (dry, fragrant), ginger, garlic, onion, Shaoxing wine, salt and monosodium glutamate
Practice
(1) Turn the turtle over, with its back to the ground and its belly facing the sky. Put the slaughtered soft-shelled turtle in hot water, scald it for 2-5 minutes (the specific time and temperature are determined according to the age and season of the soft-shelled turtle), and take it out.
(2) After cooling (those who can't wait to soak in cold water to cool down), use scissors or a sharp knife to cut a cross-shaped knife in the belly of the soft-shelled turtle, dig out the internal organs, and slaughter the limbs and tail tips. The key is to remove the butter from the legs.
(3) Located around the turtle, it is the most delicious part of the turtle. Scrape or scrape it off. After scraping the black skin, wash it. Even if the basic cleaning is completed.
(4) After the turtle is processed, put it in a bowl, spread the sliced ham, put the mushrooms, ginger, garlic and onion together, and finally add cooking wine.
(5) Then take time to stew. Add another 6 minutes to the big one.
Braised turtle
Materials
One turtle, a 1cm piece of onion, 7-8 slices of ginger, 3-4 cloves of garlic, a spoonful of salt, sugar and cooking wine, and a spoonful of soy sauce
Practice
1. Chop it into pieces for later use
2. Heat the oil in the pan, add onion, ginger and garlic and stir-fry until fragrant. Add a spoonful of cooking wine, soy sauce, salt and sugar to stir-fry until fragrant. Add boiling water to the soft-shelled turtle, and simmer for about 3 minutes until it is cooked and rotten. Turn on high fire and collect juice, and then take out of the pan.