Practice of Stewing Nail Fish with Smilax glabra
Smilax glabra Turtle Soup is a common folk soup in Hong Kong, Macao and Guangdong. Both materials can nourish yin, clear heat, remove dampness and detoxify, and have good preventive and relieving effects on miliaria and boils. As a medicine, it is best to use scarab, but it is expensive. You can use ordinary grass turtle to achieve the same effect. Here are two ways to cook turtle with Smilax glabra.
Exercise 1
Ingredients: Smilax glabra 300g, soft-shelled turtle 1 piece, 2~3 slices of ginger, and half a catty of ribs.
Exercise:
1. Wash Smilax glabra and soak for a while.
The tortoise was put in a pot and soaked in hot water. It is cleared of urine, washed and slaughtered to get rid of the head, claws and internal organs, but even turtle shells are used together.
3. Stir-fry the ginger slices in the oil pan and add the soft-shelled turtle to stir fry, so as to remove the fishy smell.
4. First put Smilax glabra into a casserole, add 3,000 ml of clear water (about 12 bowl of water), add turtle and ginger, and cook for 2 hours.
Step 5 add salt. Carassius auratus can also be picked up and mixed with soy sauce and raw oil.
Exercise 2
Ingredients: Smilax glabra100g, soft-shelled turtle 350g, lean meat 50g.
Seasoning: 5g of dried tangerine peel, ginger 10g, salad oil 800g, clear water 800g, salt 5g, chicken essence 3g, sugar 1g and pepper1g.
Exercise:
1. Kill the turtle and blanch it to pieces. Cut the lean meat into beans and blanch it in water. Wash tangerine peel and Smilax glabra, and slice ginger for later use.
2, take the net pot to get angry, add salad oil and stir-fry the turtle slightly.
3, clean the pot fire, add water, ginger, tortoise, Smilax glabra, dried tangerine peel, lean meat, simmer 1 hour after the fire is boiled.