Winter melon turtle skirt soup recipe

Ingredients: 300 g turtle, 1500 g winter melon

Seasoning: 50 grams of ginger, 100 grams of shallots, 15 grams of salt, 25 grams of white vinegar, 100 grams of lard (refined), 2 grams of monosodium glutamate, 5 grams of cooking wine

make:

1. Slaughter and wash the turtle, put it in a pot of boiling water and blanch it for 2 minutes, remove the black skin after fishing out, remove the shell to remove the internal organs, remove the turtle skirt, and chop the turtle into 3 cm square pieces;

2. Peel the winter melon, dig out the meat and cut it into 28 winter melon balls the size of a lychee;

3. Put the wok on high heat, add cooked lard to 60% heat, put the turtle under the pan first, decant the oil, sauté it, then stir-fry the winter melon balls, add 150 ml of chicken broth, 5 grams of fine salt, move the pot to low heat for 15 minutes and set aside;

4. 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, steam until the skirt is soft and sticky, and the meat is crispy and rotten;

5. After leaving the basket, take out the whole green onion and ginger, add MSG, buckle in the soup bowl, and arrange the winter melon balls.