raw material

Turtle 450 grams. 20g of sea cucumber, 20g of scallop and 20g of lotus seeds. Clear water glutinous rice 15g, pork fat and lean meat 30g, yellow cake 20g, clean winter bamboo shoots 15g, mushrooms 20g, clean chicken 30g, and pork elbow 40g. Salt 5g, Shaoxing wine 15g, clear soup 150g, shredded ginger 15g, pepper 15g, scallion 10g, and wet starch 60g.

manufacturing process

1. Live soft-shelled turtle has its back down and its abdomen up. When it sticks its head out, quickly cut off its head with a knife and lift it to control the blood.

2. Put it in a boiling water pot, scald it slightly, take it out and put it in cold water, scrape off the black skin, uncover the internal organs, chop off the sharp claws, rinse it with water and put it in a large pot.

3. Cut the sea cucumber, pork, cake, bamboo shoots and mushrooms into 0.6 cm square dices and put them on the turtle's chest with scallops, lotus seeds and glutinous rice.

4. Then pour in refined salt and Shaoxing wine. Clear soup, mixed juice of soft-shelled turtle gall, put shredded ginger on the top, middle and bottom layers of eight-treasure stuffing, cover the soft-shelled turtle, put pork elbow meat on the soft-shelled turtle, put ginger slices and pepper together, and put them on the soft-shelled turtle cover together with onion.

5. Put the turtle bowl into a cage and steam it with boiling water for 3-4 hours. Take out, take out chicken, elbow meat, onion and ginger slices.

6. Pour the turtle soup into the pot, boil it, thicken it with wet starch, and pour it on the turtle.

2 "Braised turtle"

First of all, buy fresh soft-shelled turtle without water injection. Nowadays, many black-hearted traders use syringes to inject water into turtles to increase their weight and make huge profits. When buying a turtle, first put the turtle back down and see if it turns fast or not; Secondly, see if the muscles of the four feet have pinholes; Whether the thickness of the turtle is normal. All soft-shelled turtles that can't turn over quickly, have tiny pinholes and have abnormal thickness are water-injected soft-shelled turtles. This kind of soft-shelled turtle has a great influence on umami, so don't buy it.

When the tortoise bought home, he put it on the chopping board with his back down. When it sticks its head out to turn over, cut a knife on its neck with a kitchen knife to make it bleed, then scald it with 80℃ water and wipe off its black skin with steel balls. Be sure to clean it up, because this epidermis has a strong smell. Next, cut the muscles along the back shell with a knife, take out the internal organs, and cut off the genitals, then replace them with mahjong pieces with a width of 1 inch, and soak them in water for later use; In addition, clean peeled garlic (garlic alone is the best) and pig fat are prepared and diced, with salt, soy sauce, cooking wine, aged vinegar, onion, diced winter bamboo shoots, diced mushrooms and other ingredients and seasonings.

When cooking, first put a proper amount of diced pork fat into the pot and take it out when it is golden yellow. Then put the garlic and Jiang Mo into the pot, stir-fry until fragrant, stir-fry the turtle pieces, and add a proper amount of cooking wine, balsamic vinegar, salt, diced winter bamboo shoots and diced mushrooms. Add the lust of the elderly, add a proper amount of chicken soup or sparerib soup (if not, use clear water), boil it with high fire first, and then simmer it with low fire until the turtle is cooked and tasty. Finally, thicken the pot with a big fire and sprinkle with onions.

The soft-shelled turtle cooked in this way is delicious but not fishy, because the fishy smell of lard, the spicy taste of garlic, wine and vinegar and the added fresh soup eliminate the fishy smell of soft-shelled turtle.