1 Braised soft-shell turtle

1. Kill the soft-shell turtle, bleed it, scald it with boiling water, scrape off the skin with a small spoon and cut it into pieces. The big mushrooms are split into two pieces. Slice the winter bamboo shoots and slice the cloud legs.

2. Stew the soft-shelled turtle with onion, ginger and cooking wine.

3. Heat the original pot, add oil, stir-fry onions, ginger, garlic, add soy sauce, cooking wine, and then add soup and turtle. After the pot is boiled on high heat, beat off the foam, then reduce the heat to low and add mushrooms and bamboo shoots. Slice it and cook until the soft-shell turtle is almost cooked, add ham. When the soft-shell turtle can be removed from the bones, taste it and add MSG to reduce the juice. If the juice is thick, add sesame oil and serve.

2. Stewed soft-shelled turtle

Ingredients: 1 soft-shelled turtle (weighing about 750 grams), 1 ham bone, 100 grams of ham meat.

Accessories: 10 grams each of onion knots, ginger slices, rock sugar, cooked lard, 1 gram of refined salt, 25 grams of Shaoxing wine, 1 gram of white pepper, and 750 grams of chicken broth.

Production process

1) Slaughter the soft-shell turtle, blanch it in boiling water, peel off the outer inner membrane, cut open around the carapace with a knife, lift the carapace, and remove the internal organs ( Leave the soft-shell turtle cover) and chop into pieces about 3.5 cm long and 1.7 cm wide (the tail and paws are not used);

2) Put it in a pot of boiling water and cook until the water boils again, remove and drain;< /p>

3) Cut the ham into 4 large pieces;

4) Arrange the turtle pieces neatly in a casserole, surround the turtle with ham, green onions, ginger and ham, and add chicken broth Add Shaoxing wine, cover the pot and simmer;

5) After boiling over high heat, remove the foam, add rock sugar, switch to low heat and simmer for about 1 hour, pick out the ginger and ham bones, and add salt;< /p>

6) Remove the ham, cut it into slices and put it into the pot, pour in cooked lard and sprinkle with white pepper.

Three rock sugar turtles

Ingredients: 750 grams of turtle, 30 grams of red soy sauce, 1 green onion, 75 grams of rock sugar, 3 slices of ginger, 65 grams of cooked lard, Shaoxing wine 25 grams, peanut oil 35 grams, refined salt 2 grams

Production process

1. Put the turtle on its back, wait for the head to stretch out, quickly pinch its neck with your fingers, pull it out with force, and Cut the back shell and neck bones together, drain the blood, and then soak in 90°C hot water. When the white coating appears on the turtle shell, fish it out, clean the white coating on the abdomen, legs and skirt in cold water, use a broom to brush off the black coating on the back shell, open the belly and remove the bones and internal organs, cut off the head, tail and claw tips, and then Cut evenly into 8 pieces, blanch them in a pot, take them out and wash them with clean water, and tear off the blood tendons, spare pieces and butter.

2. Heat a wok, use a greased pan, add peanut oil, heat until 80% hot, add green onions and ginger slices and sauté until fragrant, push in soft-shell turtle pieces (belly side down), and cook in Shaoxing wine Cover and simmer for a while, add 750 grams of water, boil for 3 minutes, switch to low heat and simmer for about 25 minutes. When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and simmer for about 20 minutes until the fish meat and skirt are soft and waxy, then switch to high heat to collect the juice, shaking the pot while scooping out Pour the marinade over the fish pieces. When the marinade becomes thick and thick, pour in the cooked lard (25g), then stir the pot over medium heat to mix the gravy until the marinade becomes gelatinous. Pour in the cooked pork. oil (5g), shake the pan and serve.

Note:

Bring to a boil over high heat, simmer over low heat until cooked, add salt, soy sauce, and sugar over high heat to infuse the flavor, then increase to high heat to collect the juice, dissolve the gravy over medium heat, and the heat is done. , the entrance is sweet, the finish is salty, and the flavor is unique.