Specific steps:
1. Prepare the turtle that has been processed all the time, put it in a big bowl, then boil a pot of boiling water, pour it directly on the turtle after boiling, scald the turtle for about 20 seconds, and then tear off a layer of old skin outside the turtle, clean it after treatment, and cut it into small pieces and put it in the bowl for later use; Ginger is cut into small pieces, garlic is peeled but not cut, shallots are cut into long pieces, and millet peppers are peeled and not cut;
2. Take out the pot, pour a proper amount of water into the pot, pour turtle cold water into the pot, add a few slices of ginger and onion, then pour a proper amount of cooking wine and a small amount of white vinegar to remove the fishy smell, boil over high fire, skim the floating foam in the pot, and continue to cook for 3 minutes after skimming the floating foam. After 3 minutes, take out the turtle, rinse it with clear water, and drain the water for later use;
3. Take out the pan again, pour a proper amount of cooking oil into the pan, add garlic, ginger and two star anises when the oil is hot, stir-fry the soft-shelled turtle continuously with low fire to make it fragrant, then stir-fry the soft-shelled turtle quickly and evenly with high fire, dry the water on the surface of the soft-shelled turtle, start seasoning after the water is dry, add a proper amount of soy sauce, salt and sugar, and stir-fry it quickly and evenly to melt the seasoning and stir-fry the fragrance.
4. After 30 minutes, open the lid, open the fire to collect the soup, add a small amount of monosodium glutamate, and stir fry until the seasoning melts. When the soup is thick, you can turn off the fire and take it out. Put it on the plate, and this home-cooked braised turtle will be ready. The aroma is overflowing, and the meat is tender and not fishy. It is really delicious.