Dongting Golden Turtle is a characteristic traditional dish of "Wei Xiang Restaurant" in Yueyang, Hunan, which belongs to the Hunan cuisine family. There are many kinds of turtles, including water turtles, golden thread turtles, mud turtles, and goldenhead turtles. It is better to require a large, fatty living body. Its sex is sweet, flat and salty, and the turtle flesh nourishes the yin and lowers the fire, replenishes the blood and strengthens the stomach, which is beneficial to the collapse of asthma, collapse and leakage of blood, uterine prolapse, and enuresis in children. This dish is salty and spicy soup with thick red meat, mellow and rich, long and timeless, and is a good tonic.
Golden Turtle Gold: 000 grams, Star anise: 1 g, Pork Belly: 150 grams, Dried Red Pepper: 5 grams, Winter Shoots: 50 grams, Green Onion: 15 grams, Shiitake Mushrooms: 25 grams, Ginger: 15 grams, Coriander: 50 grams, Sugar: 1 g, Soy Sauce: 25 grams, Monosodium Glutamate: 1 g, ShaoJiu: 25 grams, Sesame Oil: 20 grams, Refined Salt: 1 g, Pepper: 0.5 g, Cinnamon: 2 g, Cooked Lard: 50 g.
steps
Blanch the turtle meat in boiling water, remove the film, chop off the claw tip, wash and filter dry, cut into 3 cm long and 2 cm wide pieces, cut the pork belly into 3 cm long, 1 cm wide, 0.2 cm thick slices, cut the winter shoots into comb-shaped slices, wash the shiitake mushrooms, cut the large ones, knot the green onion, peel and beat the ginger, and wash the coriander.
2. Put the wok on high heat, put in the cooked lard, add the green onion and ginger to simmer the aroma, then add the turtle meat, pork belly and stir-fry, cook in shao wine, soy sauce, add cinnamon, star anise, dried red pepper, fine salt, sugar, an appropriate amount of water to boil, put aside the foam, pour into the wok, move to a low heat and simmer for 1 hour until the turtle meat is soft, then add bamboo shoots, mushrooms, monosodium glutamate, sprinkle pepper, pour sesame oil, put into the soup bowl, and put the coriander into a small dish and serve at the same time.
Process critical
1. The abdomen of the golden pot is up, the lid is facing down, when it is extended, quickly cut off the head with a knife, and then make the head cavity face down, control the blood, break the sides with iron pounding, first use the tip of the knife to cut off the turtle flesh, remove the bottom plate, and then go to the shell and internal organs, wash it again.
2. This dish is simmered, the heating time is long, the lid should be covered tightly, and no soup and spices should be added in the middle of the way, and then add the pot lid when cooked, eat its original taste, and put a bamboo grate at the bottom of the casserole to prevent the paste base.
3. Select the golden turtle produced in Hunan Dongting, its abdomen is golden, the color is spotted, the flesh is delicious and tender, and the nutritional value is higher than that of other turtles.