Method 1: Braised soft-shelled turtle (tortoise)

Material

One soft-shelled turtle, a piece of 1cm onion, 7-8 slices of ginger, 3-4 cloves of garlic, a spoonful of salt, sugar and cooking wine, and a spoonful of soy sauce

Method

1. Wash the soft-shelled turtle, remove the butter from its body, and put it in a boiling water pot. Chop into pieces for later use

2. Heat the oil in the pan, add onion, ginger and garlic, stir-fry the soft-shelled turtle for about five minutes, add a spoonful of cooking wine, soy sauce, salt and sugar to stir-fry the fragrance, add boiling water to the soft-shelled turtle, and simmer for about 3 minutes until it is cooked. Turn on the big fire and collect the juice, and then serve. Practice 2: stew the soft-shelled turtle soup

Material

Ingredients: one soft-shelled turtle (about 5. MSG

Practice

(1) Turn the turtle over, with its back to the ground and its belly facing the sky. When it turns over hard and stretches its neck to the longest, quickly chop it at the neck root with a sharp knife, and then lift it to control the blood. Then, put it in the water temperature of about 7~8 degrees, and put the slaughtered turtle in hot water. Scald it for 2-5 minutes (the specific time and temperature are determined according to the age and season of the turtle), and then take it out.

(2) After cooling (those who can't wait to soak it in cold water to cool down), use scissors or a sharp knife to cut a cross knife in the belly of the turtle, dig out the internal organs, and kill the limbs and tail tips. The key is to remove the butter from the legs.

(3) Gently remove the black skin from the turtle. It's the most delicious part of the turtle. Scrape or scrape it off. After scraping the black skin, wash it. Even if the basic cleaning is completed.

(4) After the turtle is processed, put it in a bowl, spread the sliced ham, put in the mushrooms, ginger, garlic and onion together, and finally add cooking wine.

(5) Then take time to stew it, depending on the size of the turtle.