Tools/raw materials

Tortoise or soft-shelled turtle (about a catty)

Dried mushrooms (a handful)

Ham (moderate)

Appropriate amount of ginger, garlic and onion

Shao wine, salt, monosodium glutamate right amount

way

1/4

Turn the turtle over, with its back to the ground and its belly facing the sky. When it turns over hard and stretches its neck to the longest, quickly chop it at the neck root with a sharp knife, and then lift it to control the blood. Then, put it in hot water with a water temperature of about 70~80 degrees, scald it in hot water for 2~5 minutes, cut a cross knife in the turtle's abdomen with scissors or a sharp knife, dig out the internal organs, and cut off the limbs and tail slightly. The key is.

2/4

Also, gently scrape off the black skin of the turtle. Be careful not to scratch or scrape off the skirt (also called flying edge, which is located around the turtle and is the most fragrant and beautiful part of the turtle). After scraping off the black skin, wash it. Even if the cleaning is basically completed.

3/4

After the turtle is processed, put it in a bowl, spread the sliced ham, add mushrooms, ginger, garlic and onion together, and finally add cooking wine.

4/4

Then it takes time to stew, and one hour is almost enough.