Ingredients ? Snapper

1 (usually around 2 pounds is the best) ? Ginger shredded moderate amount of ? A little bit of yellow wine

? Shredded Jinhua ham, moderate amount? Salt

Pinch of salt ?

How to steam turtle with ham ?

Turn the turtle over, belly up, so that the head of the turtle will rise out, and then force to hold in its neck cut, drain the blood, ready to some fast-boiling water poured into the cleaning container (can not use boiling water, because boiling water is too hot will make the membrane stick to not come off, so must pay attention to the temperature of the water, which is very important), put the turtle in, you need to be very patient to remove the surface of a layer of membrane, and then cut open the belly to remove the membrane, and then cut out the surface of a layer of membrane, and then cut open the belly to remove the membrane. A layer of membrane, and then cut open the stomach to take out all the viscera, special attention should be paid to the legs of the turtle some yellow grease, remember that the grease must be cleaned up, it will not be very fishy, wash and dry the water.

Put the turtle belly up into a deep dish or soup bowl, covered with shredded ham, shredded ginger or sliced, white section of green onion into the turtle belly, pour a little yellow wine, a little salt on the turtle, the entire surface of the sprinkle evenly, on the pot of steam, generally about 2 pounds of snapper steamed after the opening of the water can be steamed for 35 minutes, but there are snapper years long, the meat is tight some of them should be appropriate to add a little more time, I Steamed this just 3 pounds, and is 3 years older, steamed a whole hour. Steam well up out of the edible, be sure to eat while hot, because cooled on the bite it.