Braised soft-shell turtle

Ingredients

900 grams of live turtle, 40 grams of shiitake mushrooms, 50 grams of peeled garlic cloves, 15 grams each of onion knots and ginger slices, Shaoxing wine, 40 grams each of soy sauce, 2 grams of refined salt, 0.5 grams of MSG, 1 gram of pepper, 10 grams of wet starch, 600 grams of broth, 75 grams of lard, and 10 grams of sesame oil.

Method 1. Kill the neck of a live turtle with a knife, drain the blood, chop off the head, slice off the turtle shell, chop off the paws, blanch it slightly in boiling water, scrape off the rough skin and black membrane, remove the internal organs, and chop Wash in pieces. Cut mushrooms in half.

2. Heat the lard in the pot, add the turtle pieces and stir-fry.

3. Add garlic cloves, ginger slices, green onion knots, and shiitake mushrooms, cook in cooking wine and soy sauce, add broth and bring to a boil over high heat, cook until cooked and tender, remove onions and ginger, add refined salt, MSG, and pepper Stir the flour evenly, thicken it with wet starch, drizzle with sesame oil, and serve.

Tips:

Features

The meat is tender and juicy, with a fresh and mellow taste.

Operational Tips

Wash the soft-shell turtle and drain the water. Use low fire to cook.