Materials

1 live turtle about 750 grams, 1 net chicken about 1,000 grams, 20 grams of green onion, 25 grams of ginger, 25 grams of soy sauce, 50 grams of soy sauce, 5 grams of sugar color, 3 grams each of star anise and cinnamon, 1 gram of pepper, 2 grams of refined salt, 850 grams of chicken broth, 1,000 grams of lard.

Practice

1, will be slaughtered blanching turtle scraping clean, in the abdomen to open a cross cut, remove the net viscera washed. With green onion, ginger (pat loose) 10 grams each, 10 grams of yellow wine, 1 gram of salt into the belly marinade to taste. Chicken shaping, dry skin, wipe the sugar color, into the seventy percent of the hot oil frying color out.

2, 50 grams of oil in the pot, into the onion, ginger, anise, cinnamon, pepper grains fried incense, into the snapper, cooking wine, into the fried chicken.

3, add soy sauce, salt, chicken broth, with a small fire until cooked, juice thick, out of the pot to plate that is complete.

Tips

Features

The shape is complete, the metaphor is profound, soft and fragrant.

Operation Tips

First boil with high fire, skim off the floating foam, then change to low fire.