The simplest stewed turtle soup
Ingredients: one turtle (about 500 grams is best), ham, shiitake mushrooms (dried, more fragrant), ginger, garlic, scallions, Shao Wine, salt, MSG.
Operation:
1) Turn the turtle over, with its back to the ground and its belly to the sky. When it turns over hard and stretches its neck to its longest position, quickly use a sharp knife to cut the base of the neck. Chop it into pieces, then lift it up to control the blood. Then, put the water into water with a temperature of about 70 to 80 degrees, put the slaughtered soft-shelled turtle in hot water, and blanch it for 2 to 5 minutes (the specific time and temperature will depend on the tenderness and season of the soft-shelled turtle) and take it out.
2) After cooling (if you can’t wait, you can soak it in cold water to cool down). Use scissors or a sharp knife to make a cross incision on the belly of the soft-shelled turtle, dig out the internal organs, and kill off the limbs and tail. The key is to cut off the legs. Remove the butter.
3) Gently scrape off the black dirt all over the turtle’s body. Be careful not to scratch or scrape off the skirt (also called the flash edge, which is located around the turtle and is the most fragrant part of the turtle). After scraping off the black skin, wash it. Even if the cleaning is basically completed.
4) After the soft-shell turtle is processed, put it in a bowl, put the sliced ??ham on top, mushrooms, ginger, garlic and green onions can also be put in together, and finally add cooking wine.
5) Then it’s time to stew. Depending on the size of the turtle, one hour is enough for smaller ones, and 60 minutes for larger ones.
Selection of soft-shell turtle:
1. Look at all parts of the soft-shell turtle. Those with a complete appearance, no injuries or diseases, thick muscles, shiny abdominal armor, fuzzy dorsal ribs, thick and upturned skirts, thick and strong legs, and agile movements are considered superior soft-shell turtles; otherwise, they are considered inferior soft-shell turtles.
2. Grasp the soft-shell turtle's back leg nest with your grasping hand. If it moves quickly, kicks its legs wildly, and is fierce and powerful, it is a superior turtle; if it moves inflexibly, its legs move slightly or even not moving The ones are inferior turtles.
3. Check mainly to check whether there are hooks and needles on the neck of the turtle. Turtles with hooks and needles cannot be kept for long periods of time or transported over long distances. Inspection method: Use a hard bamboo chopstick to stimulate the turtle's head and let it bite it, then pull the chopstick with one hand to lengthen its neck, and touch the neck carefully with the other hand.
4. Try to turn the turtle over on its back and lay it flat on the ground. If it can turn over quickly, escape quickly and move flexibly, it is a superior turtle; if it turns over slowly and moves slowly, it is an inferior turtle.
5. The clear water turtle with a cyan backlight is better than the yellow sand turtle with a yellow back shell; the turtle whose tail extends beyond the back shell is male, and vice versa, the male is better than the female. Generally, male clear water turtles weighing about 750 grams are the best. Turtles bitten by mosquitoes are of the worst quality.