Cuisine Lu Cuisine

Features Complete shape, eight treasures ingredients, pleasing hue, fresh and mellow soup, versatile flavor,

Raw materials

Turtle 450 grams. 20 grams of sea cucumber, 20 grams of dried scallops, 20 grams of lotus seeds. 15 grams of water-soaked glutinous rice, 30 grams of pork fat and lean meat, 20 grams of yellow cake, 15 grams of net asparagus, 20 grams of mushrooms, 30 grams of net chicken, 40 grams of pork elbow meat. 5 grams of refined salt, 15 grams of wine, 150 grams of broth, 15 grams of ginger, 15 grams of pepper, 10 grams of green onion, 60 grams of wet starch.

Production process

Live turtle back down, abdomen up, to be its outstretched head, quickly cut off its head with a knife, lifting the control of blood, into the pot of boiling water after a slight scald, fished into cold water, scraping the black skin, uncovered and hollowed out the viscera, chopped off the sharp claws, rinsed with water, placed in a large pot. Sea cucumber, pork, cake, asparagus, mushrooms are cut into 0.6 cm square d, together with dried scallops, lotus seeds, glutinous rice were placed in the chest cavity of the turtle, and then poured into the use of salt, wine. Broth, turtle gall blended juice, shredded ginger into the upper, middle and lower three layers in the eight treasures on the filling, covered with turtle cover, and pork elbow meat on top of the turtle, ginger and peppercorns together, together with green onions on the turtle cover. Then the turtle bowl into the cage with boiling water and high-fire steaming 3 to 4 hours out, take off the chicken, elbow meat, pick off the green onion and ginger. Turtle soup decant into the pot, high-fire boil, thickened with wet starch poured on the turtle is complete.