1. The main ingredients used in soft-shelled turtle rice: 1000g soft-shelled turtle, 50g pork belly, 100g garlic, 80g green onions cut into horseshoe shapes, 100g green pepper, 50g green and red pepper rings, japonica 100 grams of bean paste, a little ginger, then a little crushed black pepper and a little black pepper.

2. Method: First, put the turtle into the water and stir it with a spoon. Stirring should allow the turtle to heat evenly and dilute the blood inside. Wash the turtle. This water cannot be boiled. We need to Fully ensure that the soft-shelled turtle's nutrients are not lost, just roll it and it will be fine.

3. Then wash it with clean water. Heat the pan and slide the cold oil down the pan. Put peanut oil in the pan, then put down the pork belly. Stir out the fragrance of the pork belly and the oil. Add ginger and garlic to stir-fry the fragrance. Come out, don't stir-fry, pay attention, add the turtle and stir-fry, stir-fry the turtle for a little longer, force out the water inside, let it shrink quickly, stir-fry until the turtle skin is all rolled up naturally. .

4. Add the bean paste at this time to bring out the flavor of the bean paste, and then add the crushed black pepper. Do not add the crushed black pepper first. It is added at this time because the bean paste contains water. , it will not be fried to a paste, add a little dark soy sauce, light soy sauce, steamed fish soy sauce, and the most important thing is vinegar, add stock (for home cooking, use boiled water + chicken juice instead), bring to a boil over high heat, and then turn to low heat. 10 minutes. After 10 minutes of preparation, the turtle is basically ready.

5. Now we add black pepper. The key is to add this black pepper. This black pepper determines the taste of this dish. Don’t pour it all at once, but slowly. Yes, this dish does not add chicken essence, MSG, or sugar.

6. Then we can take out the hem of the skirt. This key step is to collect the juice. We want it to naturally concentrate and collect the juice. When will the juice be ready? When it is pulled up and put down it will be very slow.

7. The soft-shelled turtle is ready. Now put it on a plate and put on the skirt. While eating the turtle, be sure to let the customers see the skirt. The remaining soup must be reduced over high heat. It must be natural. Collect the juice. This juice is very bright and thick. There are chili peppers and garlic at the bottom. It is stewed in a casserole and is very fragrant. Now add the green and red pepper rings drizzled with hot oil for decoration. It has a decorative effect. The color of the dish is the first thing that comes to the guests’ senses. You must pay attention to this detail and sprinkle with a little cooked white sesame seeds. The thick turtle soup is soaked with white rice, it's top notch!