How to cook soft-shelled turtle

The nutritional value of soft-shelled turtle is relatively high, but if you want to cook it, you need to master certain methods and techniques so that the soft-shelled turtle will be more nutritious and delicious. Boiled soft-shelled turtle and braised soft-shelled turtle are common ways of eating them in life.

1) How to stew soft-shelled turtle: 1200 grams of soft-shelled turtle, 30 grams of ginger slices, 5 grams of Codonopsis pilosula, 20 grams of red dates, 15 grams of wolfberry, 50 grams of lard, 20 grams of cooking wine, and appropriate amounts of white wine and white vinegar. [Preparation] Blanch the chopped soft-shelled turtle in boiling water, add some cooking wine while blanching, remove and rinse with cold water, put lard and ginger slices into a hot pot, fry until fragrant, then add the soft-shelled turtle, stir-fry briefly, then add white wine and white vinegar, stir-fry for one minute, then add the broth and Codonopsis, increase the heat to bring to a boil, then simmer on low heat for about 1 hour, add salt, chicken essence, and pepper. Add the red dates about one minute before serving. Add chopped green onion and wolfberry after removing from heat. [Features] The soup is milky white, refreshing and nourishing, the soup is fresh and the meat is tender, suitable for both young and old.

2) How to cook braised soft-shelled turtle: 1200 grams of soft-shelled turtle. 70 grams of chicken thigh meat, 45 grams of pork tendon meat, and 40 grams of bean paste. 50 grams of scallion segments, 40 grams of ginger slices, 50 grams of garlic, 5 grams of peppercorns, 5 grams of star anise, 5 grams of white button, 5 grams of grass button, 100 grams of cooked lard, 80 grams of peanut oil, and 10 grams of soy sauce. 15 grams of Shaoxing wine, 15 grams of aged vinegar, 5 grams of pepper powder, and 200 grams of clear soup. [Preparation] Chop the slaughtered turtle, clean its internal organs and fat into pieces and mix them with bile. Cut the chicken legs and pork buttocks into 2.5 cm cubes and put them together in a bowl. Cut the scallion into sections and the ginger into slices for later use. Add cooked lard and peanut oil into a wok and heat over medium heat until it is 50% hot (about 100℃). Add scallion, ginger, grass knot, white knot, and star anise and fry over low heat until fragrant. Increase the heat and add the bean paste and fry through. Add the Sichuan peppercorns, chicken, and pork and stir-fry briefly. Add the turtle pieces and stir-fry. Add Shaoxing wine, aged vinegar, soy sauce, clear soup, and pepper powder. Adjust the taste and reduce the soup. Remove the scallion, ginger, Sichuan peppercorns, star anise, grass knot, white knot, etc. 【Features】 The soup is delicious, the meat is tender and nutritious.

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