Characteristics Fresh and fat, there is the entrance sweet, taste salty

◆ Recipe ingredients: 750 grams of turtle, 30 grams of red soy sauce, onion knot 1, 75 grams of rock sugar, 3 slices of ginger, 65 grams of cooked lard, 25 grams of wine, 35 grams of peanut oil, 2 grams of refined salt.

◆ Production process:

1. Turtle back, to the head out, quickly pinch its neck with your fingers, and pull it out, and force the back of the Qi back shell extended neck bone, drain the blood into the 90 ℃ hot water immersion. When the snapper shells on the white coat, fish out, in cold water to remove the abdomen, legs and skirt of the white membrane, with a wash broom to brush off the back shell black coat, open the belly to remove the bones and guts, decapitate the head and tail, claw tip, and then evenly chopped into 8 pieces, blanch in the pot, fish out and wash with water, and tear off the blood tendons, preparation blocks and butter.

2. frying pan hot, oil sliding pan, add peanut oil, burned to 80% hot, put onion knots, ginger slices burst incense, pushed into the turtle block (belly down), cooking Shaoxing wine Jagai slightly simmering, add 750 grams of water, boil for 3 minutes, switch to a small fire cover simmering for about 25 minutes. To be soft and inelastic fish, add the sugar, cooked lard (35 grams), and then cover the stew for about 20 minutes, stewed to the fish and skirt soft and sticky, and then switch to a high-fire collection of juice, one side shaking the pot side scooped up the marinade poured on the fish, to be thick sticky thick marinade, dripping cooked lard (25 grams), and then medium heat and shaking the pot to make the gravy oil mix to marinade was gelatinous, dripping cooked lard (5 grams), out of the pot that is complete.