< h2 class="exp-content-head" > ingredients</h2>
Turtle 300 g
Winter melon 1500 g
Ginger 50 g
100 g shallots
Salt 15 g
White vinegar 25 g
Lard 100 g
MSG 2 g
Cooking wine 5 g
<h2 class="exp-content-head" > method/step</h2>
Slaughter and wash the turtles and blanch them in a pot of boiling water for 2 minutes
Remove the black skin, shell and guts, remove the turtle skirt and chop the turtle into 3 cm square pieces
When the wok is placed on a high heat, the cooked lard is added to the heat until it is 60% hot, and the turtle is first removed from the pan after the oil is smoothed
Peel the winter melon and dig out the meat to cut out 28 winter melon balls the size of a lychee
Sauté, then stir-fry the winter melon balls, add 150 ml of chicken broth, 5 grams of refined salt, remove the pot to low heat for 15 minutes and set aside
Use the turtle skirt to pad the bottom of the bowl, then stack the sautéed turtle meat, eggs, add ginger, chives, salt, cooking wine, white vinegar, chicken broth, steamed until the skirt is soft and sticky, and the meat is crispy
After leaving the basket, take out the whole green onion and ginger, add MSG, buckle it in the soup bowl, and arrange the winter melon balls