1. Slaughter and clean the soft-shelled turtle, chop the soft-shelled turtle into 3cm square pieces, then wash the blood with clear water, and then take out the turtle eggs and drain them for later use;

2. Then add a small amount of refined salt and wet starch for sizing;

3. Slice the cooked ham;

4. Wash onion and ginger, cut onion 10g, tie 50g, and slice ginger;

5. The mushrooms are pedicled, washed and cooked in boiling water;

6. Enlarge the fire in the wok, add the cooked lard, when the oil is heated to 70% to 80%, add the turtle slurry, and take it out when the two sides are hard;

7. Put garlic cloves and ginger slices into a soup bowl, then put the fried turtle into it, add 500ml of chicken soup, refined salt, vinegar and yellow wine, arrange ham and mushrooms around it, and size skirts, turtle eggs and claws respectively;

8. Cover the onion knot on it, steam it in a steamer, take it out, add monosodium glutamate and sprinkle with pepper.

Tips for making stewed turtle;

1. Initial processing of soft-shelled turtle: make the belly of soft-shelled turtle face upwards, when sticking out its head, chop it off with force, with the head cavity facing downwards, control the blood volume, scald it in 80% boiling water for a few minutes, then put it in warm water, scrape off the black film on the skirt and legs with a knife, cut it open along the nail cover, pry open the nail cover, take out the internal organs from the ear, chop off the claw tips and rinse it with cold water.

2. The turtle needs to prepare1000g cooked lard due to the frying process.

Grams of food stage

Turtle: Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab.

Raw materials: soft-shelled turtle, mushrooms and medlar.

Practice: kill the turtle, remove what should be removed (this step is completed in the vegetable market), scald it with boiling water, and remove a layer of film on the surface (it is said to be dirty). Chop. Add casserole, ginger slices, cold water and cooking wine. Skim off the foam when the fire boils. Add mushrooms. Turn down the fire for two hours. Add medlar and salt.

note:

1. The function of skimming foam is the same as that of removing blood water. The purpose is to remove the dirty things inside, so that the soup made is clear and delicious.

When simmering soup, you should add enough water at one time, otherwise it will destroy the taste. If you really want to add water, you must heat the water. Because protein will condense when it meets cold water at high temperature, the taste of the finished product will naturally be greatly reduced.

3. Add salt to cook for a long time, and the meat will get old easily. Add seasoning when drinking.

Lycium barbarum turtle soup:

Ingredients: turtle150g, medlar 30g.

Practice: 1. Slaughter the soft-shelled turtle and clean it; 2. Wash the medlar; 3. Steam medlar and turtle.

Braised turtle with red dates:

Ingredients: live soft-shelled turtle 1, cordyceps sinensis 10, red dates 10, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 slices of onion and ginger, and clear soup 1500ml.

Practice: 1. Slaughter and wash soft-shelled turtles, blanch them with boiling water, remove black clothes, limbs, leg oil and wash them. 2. wash cordyceps sinensis. Red dates are softened with boiling water. 3. Add clear soup and raw materials, cooking wine and onion ginger to the casserole, and then simmer until the turtle is soft and rotten. 4. Add salt and pick out onions and ginger.

Braised turtle:

Materials: turtle 1 (about 1000g), fat hen 1 (about 1250g), pepper oil 100g (peanut oil, shredded ginger with scallion), 50g Shaoxing wine, and onion/kloc.

Practice: 1. Slaughter and wash turtle and chicken separately. Put it in a pot, add 2500 grams of water, bring the onion, ginger, star anise and fire to a boil, then simmer over low heat until cooked, and take it out. Remove the meat and bones, and cut the meat into strips 2 cm wide and 5 cm long. 2. Heat the wok, add pepper oil, ginger and shredded onion and fry until yellow, add soy sauce, broth (boiled turtle chicken soup), wine and monosodium glutamate, then put the turtle and chicken together in the wok, stew for six or seven minutes, and then sprinkle with a little sesame oil.

Braised turtle soup with cordyceps sinensis

300g of soft-shelled turtle, 0/0g of cordyceps sinensis/kloc-0, 0g of red dates10g, proper amount of cooking wine, salt, onion ginger and chicken soup, decapitated soft-shelled turtle, eviscerated, cut into four pieces, boiled in a pot, fished out, cut off limbs, removed leg oil, washed, put into a soup bowl, and mixed with cordyceps sinensis.

Stewed turtle with Pleurotus eryngii

[Ingredients/Seasoning] 750g of soft-shelled turtle, lean meat 150g, 20g of south apricot, 25g of north apricot, round meat 10g, 25g of yam horn, 4 cups of soup, 8 cups of cold boiled water, white wine 1 spoon, ginger slices, onion slices and a proper amount of raw chicken oil.

[Production process] ① Slaughter the water fish, scrape off the skin, remove the butter, wash it, cut it into pieces (remove the back bone), blanch it in boiling water for 30 minutes, and take it out and wash it. Cut the pork into pieces and blanch it with boiling water. (2) Heat the oil pan, add ginger slices, onion strips and soft-shelled turtle, stir fry, add 1/2 tablespoons of white wine, add 2 cups of boiled water, pour it into the leaky shell after boiling slightly, filter off the water, and take out the onion and ginger. ③ The almonds are soaked in boiling water to remove the red color. Wash the round meat and yam horn slightly for later use. (4) Take 1 stew with cover, put pork, soft-shelled turtle, almond, round meat, yam horn and raw chicken oil into the stew, add 6 cups of boiling water, salt and wine, cover with 1 hour for 30 minutes, remove chicken oil residue, and then add soup and monosodium glutamate for 30 minutes.

Chicken turtle soup

Ingredients: soft-shelled turtle 1 piece (about 750g) Accessories: sliced chicken10g, ham10g, clear soup1.500g, salt, monosodium glutamate, yellow rice wine, scallion and ginger slices;

Production: 1) After the turtle is slaughtered, the internal organs are removed, washed, cut into pieces, boiled in boiling water to remove blood, butter and blood foam, put into a finished pot, pour clear soup, and add seasonings such as chicken slices, ham, salt, yellow rice wine, scallions and ginger slices; 2) Cover the seasoned soft-shelled turtle, steam for about half an hour, leave the fire, take out the onion knot, and serve with ginger slices.