Braised turtle is a traditional dish, belonging to the Min cuisine. This dish is a first-class medicinal food, this dish meat aroma mellow people, rich in nutrients, can replenish the deficiency of nourishing the body, qi and blood double tonic, nourishing yin tonic, clearing heat to remove fire.

Chinese Name

Braised Turtle in Brown Sauce

Braised Turtle in Brown Sauce

Main Ingredients

Turtle, Pork Tenderloin

Classification

Medicinal Cuisine, Min Cuisine

Flavor

Salty and fresh, meat and meat. flavor, rich in nutrients.

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Production Techniques

Main Ingredients

Turtle (1,250 grams) Side dishes: Pork Tenderloin (200 grams) Shiitake Mushrooms (Fresh) (50 grams) Winter Bamboo Shoots (50 grams) Seasoning: ginger (10 grams) Small Onions (10 grams) (10 grams) green onion (10 grams) soy sauce (20 grams) wine (15 grams) rock sugar (10 grams) starch (broad bean) (10 grams) MSG (3 grams) sesame oil (15 grams) peanut oil (50 grams)

*** 20 Zhang

Braised turtle finished

Making Procedures:

1. Turtle chopped off the head, control the blood, put in a pot of boiling water, scalding

1. cut off the head of the snapper, control the blood, put it in a pot of boiling water and scald it, remove the shell membrane, remove the viscera, cut it into 3 × 3 cm pieces, snapper skirt for another use;

3. mushrooms, remove the tip, clean, each cut 4 pieces;

4. asparagus peeled off the outer skin, cleaned, cut into 2 × 3 cm slices, blanch into the boiling water, standby;

5. pot on the stove, when the boiler is 70% hot, pour in the snapper piece, the pork loin, the winter bamboo shoot, over the oil, and the oil is not used for the production of the snapper. p>

8. The remaining juice in the pot is thickened with wet starch and poured on the turtle.