Stewed turtle is a traditional dish that is found in many cuisines. The meat is characterized by its smooth and tender meat, fresh and mellow soup, which is a superior tonic dish. Heat the net pot with oil, add one-half of the green onion and ginger, add the turtle pieces, then cook the rice wine, lightly sauté and pour out and wash, and set aside after the hearts and winter shoots are blanched. Put the turtle into the soup bowl according to its shape, then add chicken thighs, shiitake mushrooms, green onion ginger and water, add fine salt, seal the basket and stew until cooked, take out, remove the onion, ginger and chicken thighs, take out the shiitake mushrooms and ham and set aside; decant the original juice into the pot, set the taste, pour the turtle into the turtle, and garnish with ham, winter shoots, shiitake mushrooms and vegetable hearts.
<h2 class="title-text" > dish features</h2>
The meat is smooth and tender, the soup is fresh and mellow, and it is a superior tonic dish.
< h2 class="title-text" > practice</h2>
<h2 class="title-text">
</h2>
< h3 class="title-text" > raw material</h3>
Live turtle 750 g. 50 grams of chicken. 15 grams of green onion, 10 grams of ginger, 5 grams of minced garlic, 100 grams of clear soup, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of green onion pepper, 15 grams of rice wine.
< h3 class="title-text" > the production process</h3>
The live turtle is decapitated, slaughtered and released with blood, put into a pot, boiled with water and fished out, scraped off the black skin, and torn off the hard lid. Remove the internal organs (leave the bitter gall), remove the claws, and cut them into square pieces of centimeters. The chicken is also cut into 2 cm cubes and placed in boiling water. Put the lard in the wok, heat over medium heat to 70% heat (about 154 ° C), add green onion, ginger and minced garlic, fry out the aroma, add turtle, chicken, soy sauce, sauté for 2 minutes, then add the clear soup, simmer over low heat until crispy, then boil over low heat to remove the foam, add salt, green onion pepper and rice wine.
<h3 class="title-text" > cooking method</h3>
stew
<h3 class="title-text" > main ingredient</h3>
1 live turtle (1000 g)
< h3 class="title-text" > ingredients</h3>
2 chicken thighs, 25 grams of ham, 2 hearts, 15 grams of shiitake mushrooms, 5 grams of winter shoots.
< h3 class="title-text" > seasoning</h3>
15 grams of green onion, 10 grams of ginger, refined salt, pepper, rice wine to taste, refined oil 25 grams.
<h2 class="title-text" > production process</h2>
<h3 class="title-text" > ready</h3>
(1) Put the turtle belly upwards on the vegetable mound, after the head is extended, press it with a knife, pull the neck out, hold the neck up with your hand, cut off the neck bone and shoulder bone from the middle of the shoulder, cut the turtle from the middle, take out the internal organs to wash the blood stains, then blanch it with boiling water (depending on the old tender time of the turtle), wipe off the outer skin and wash it, cut off the claws, and then chop it into 4 cm large pieces (the turtle cover is not chopped), together with the chicken legs, soak it with boiling water, fish out and wash it.
(2) Slice the ham and winter shoots 5 cm long and 2.5 cm wide, wash the mushrooms and remove the stems, sharpen the roots of the cabbage, and cut the green onion into sections.
<h3 class="title-text" > cooking program</h3>
(1) Heat the net pot with oil, add one-half of the green onion and ginger, add the turtle pieces, then cook the rice wine, slightly simmer and pour out and wash, and set aside after the vegetable hearts and winter shoots are blanched.
(2) Put the turtle into the soup bowl according to its shape, then add chicken thighs, shiitake mushrooms, green onions and ginger and water, add refined salt, seal and simmer until cooked, take out, remove the green onions, ginger and chicken legs, take out the shiitake mushrooms and ham and set aside; decant the original juice into the pot, set the taste, pour the turtle into the turtle, and garnish with ham, winter shoots, shiitake mushrooms and vegetable hearts.
< h3 class="title-text" > specific approach</h3>
<h3 class="title-text">
</h3>
1. The turtle is slaughtered and washed, the turtle meat is chopped into 3 cm square pieces, and then rinsed with water to purify the blood, fished out of the drainage, and the turtle eggs are retained;
2. Then mix well with a little fine salt and wet starch;
3. Slice the cooked ham;
4. Wash the green onion and ginger, chop the green onion 10g, beat the green onion into knots 50g, and slice the ginger;
5. Remove the stalks of shiitake mushrooms, wash them and blanch them in boiling water;
6. Put the wok on high heat, add cooked lard, wait for the oil to burn to 70% or 80% heat, add the syruped turtle, fry until both sides are hard knotted and fished out;
7. Put the garlic cloves and ginger slices into the soup bowl, then put the fried turtle into it, add 500 ml of chicken broth, fine salt, vinegar, rice wine, arrange ham and shiitake mushrooms around, and put on the skirt, turtle eggs and claws respectively;
8. Cover the shallot knots on top, steam them in the basket drawer, add MSG and sprinkle with pepper.
< h2 class="title-text" > other practices</h2>
Turtle 500 g
3 g of table salt
10 grams of green onion
Ginger 20 g
Cooking wine 10 ml
Goji berries 2 g
<h3 class="title-text" > the method of stewing turtles</h3>
1. Use the edge of the pool against the head of the turtle, use scissors to cut the cross knife in the belly of the turtle, remove the internal organs, and rinse it with running water
2. Place the turtles in a deep basin and pour boiling water for a while
3. Remove a layer of sand on the turtle's body
4. Peel off the shell of the turtle with a knife
5. Cut off the butter off the turtle's body with scissors
6. Chop the packed turtles into chunks
7. Pour cold water into the pot, add cooking wine, put in turtle chunks, remove the blood powder after the water is boiled, and then wash it with warm water after fishing out
8. Wash the pot, pour boiling water, add blanched turtle pieces, add salt, green onion and ginger slices, simmer for 3 hours on medium-low heat, sprinkle with soaked goji berries before cooking
1. The turtle is fierce, and should be kept away from the head when grasping, so as not to be bitten;
2. When cleaning up the turtle, be sure to peel off a layer of sand on the turtle, otherwise it will affect the taste
3, the butter in the body of the turtle is the fishiest part, be sure to cut it off;
4, the skirt of the turtle is the most delicate part of the body, do not throw it away.