1, the main ingredients: turtle (750 grams); seasonings: soy sauce (30 grams), green onions (10 grams), rock sugar (30 grams), ginger (5 grams), lard (40 grams), yellow wine (25 grams), peanut oil (35 grams), salt (2 grams).

2, first of all, the turtle put on its back, to be the head out, quickly pinch its neck with your fingers, pull out, force Qi dorsal shell extended neck bone, exhaust the blood into the 90 ℃ hot water soak;

3, when the turtle shell flooded with white coat when fished out, in the cold water to remove the abdomen, legs and skirts of the white membrane, with a wash broom to brush off the dorsal shell of the black coat;

4, and then open to remove the viscera, chopping off the head and tail, Claw tip, and then evenly chopped into 8 pieces;

5, will be blanched in a pot of snapper pieces, fish out with water to wash, and tear off the blood tendons, prepared blocks and butter;

6, frying pan is hot, sliding the pan with oil, add peanut oil, burned to eighty percent heat, put onion knots, ginger slices popping aroma, pushed into the snapper pieces (belly side down), cooked into the yellow wine Jagai a little bit simmering;

7, and then add fresh water 750 ml, boil 3 minutes later, switch to a small fire cover and simmer for about 25 minutes;

8, to be soft and inelastic fish, add red soy sauce, salt, rock sugar, cooked lard, and then cover and simmer for about 20 minutes;

9, simmering to the fish and skirt soft and glutinous, and then switch to a high fire juice, one side of the pot shaking one side of the marinade poured over the fish;

10, to be the marinade thick viscous thick, dripping cooked lard, and then medium heat and shake the pot to make the gravy oil mix, to the marinade was gelatinous, dripping cooked lard, shake the pot is complete.