Main ingredient: a turtle (about 500 grams of the best), ham, mushrooms (dry, more fragrant), ginger, garlic and green onions, wine, salt, monosodium glutamate

Practice

(1) will be turtle turned over, back to the ground, belly to the sky, when it vigorously rolled over the neck stretched out to the longest time, quickly use the knife in the root of the neck, and then lifted to control the blood. Then, into the water temperature of about 70 ~ 80 degrees, will be slaughtered after the snapper in hot water, scalding 2 ~ 5 minutes (specific time and temperature according to the snapper's old and young and the season to master) fish out.

(2) after cooling (can't wait to soak in cool water to cool down) with scissors or a sharp knife in the turtle's abdomen to cut a cross cut, digging out the internal organs, slaughtered off the limbs and tail a little bit, the key to the leg side of the butter to take off.

(3) Also gently scrape the turtle's entire body of black dirt skin. Be careful not to scrape the skirt (also known as fly edge, located around the turtle, is the most flavorful part of the turtle body) scrape or scrape off. Scrape off the black skin and wash it. It's basically cleaned up.

(4) turtle processing is completed, placed in a bowl, the ham cut into slices spread, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine.

(5) and then it is time to spend time to stew, depending on the size of the turtle, small some of the hour is almost enough, the big one is added 60 minutes it.