1. Wash red beans and cook them with dried tangerine peel first; 2. Peel the water fish (soft-shelled turtle), wash it with hot water and cut into pieces;
3. Take the garlic out of the pot, fry the water fish, and add the red beans to cook together. When it is ready, hold it in a crock until it is cooked.
A turtle, ham, mushrooms, ginger, garlic, onion, Shaoxing wine, salt and monosodium glutamate.
1. Turn the tortoise over with its back to the ground and its stomach to the sky. When it rolls over hard and stretches its neck to the longest,
Chop the neck root quickly with a sharp knife, and then lift the blood control net. Then, put it in water at 70~80 degrees.
Put the slaughtered soft-shelled turtle in hot water, scald it for 2-5 minutes and then take it out;
2. After cooling, draw a cross on the belly of the turtle with scissors or a sharp knife.
The key to eviscerating and slaughtering limbs and tails is to remove butter from legs;
3. Gently scrape off the black skin of the turtle. Be careful not to scratch or scrape off the skirt. Scrape the black skin and wash it. Even if it is basically cleaned.
4. After the soft-shelled turtle is processed, put it in a bowl, spread with sliced ham, or put mushrooms, ginger, garlic and onions together, and finally add cooking wine;
5, then hurry to stew, look at the size of the turtle, one hour is almost enough for the small one, and 60 minutes for the big one;
Turtle 1 000g, Cordyceps sinensis10g, 50g of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, onion1slice, and a proper amount of soup.
(1) put the turtle back on the ground, make its head stick out, grab the head with your hands and pull it out, cut the neck bone with a knife at the root of the neck, and bleed.
Then make a small incision in the throat, pull out the trachea and esophagus, and then cut off the bones of the limbs by laparotomy from neck to tail with a knife.
Remove internal organs (including turtle eggs), and cut off the tips of claws, mouths and tails.
(2) Soak the soft-shelled turtle in hot water at 70℃ for 5 minutes, wipe off the white mucosa, then soak it in hot water at 80℃ 15 minutes, scrape off all the black clothes and wash it.
(3) Blanch the soft-shelled turtle in a cold water pot. Remove the back shell, cut off the head and neck, cut the turtle into 4 pieces, cut off the limbs, peel off the butter and wash it for later use.
(4) Wash the Cordyceps sinensis, soak the red dates in boiling water and wash them for later use. Wash and dice onions.
⑤ Put the washed soft-shelled turtle into a casserole or soup bowl, add Cordyceps sinensis and red dates, add cooking wine, salt, monosodium glutamate, garlic cloves, onion, ginger slices and chicken soup, cover, steam over high fire for 2 hours and 30 minutes, and remove the onion and ginger slices after taking out.
500g soft-shelled turtle, Rhizoma Drynariae15g, Rhizoma Dioscoreae15g (dry), Fructus Lycii10g, 5g ginger, onion10g, cooking wine10g and salt 4g.
1. Slaughter the soft-shelled turtle with hot water, cut it open, remove the internal organs, remove the dirt and wash it; 2. Peel the yam, wash and cut into pieces;
3. Add a proper amount of water, ginger, onion, cooking wine and salt to the casserole, and add Rhizoma Drynariae, Fructus Lycii, Rhizoma Dioscoreae and soft-shelled turtle to stew together.
Slaughter the soft-shelled turtle, wash it after primary processing, blanch it, put it in a casserole, and add clear soup, ginger and Shaoxing wine for stew 1 hour. Wash the lily, blanch it, stew it in the stewed turtle 15 minutes, season it with refined salt and monosodium glutamate, and sprinkle with pepper.