How to stew soft-shelled turtle deliciously and nutritiously?

The soft-shell turtle is a creature that lives in fresh water. Some people compare the soft-shell turtle with the turtle. In fact, although these two creatures are somewhat similar in appearance, they also have very big differences, especially in their shells. From a professional perspective, soft-shelled turtles seem to be better at nourishing the body than turtle foods. So the question is, how to stew the turtle in the most nutritious way after taking it back?

Ingredients

500g soft-shelled turtle

seasoning

3 grams of salt

10g green onion

20g ginger

10 ml cooking wine

2g wolfberry

How to cook soft-shelled turtle

1. Place the edge of the pool against the turtle's head, use scissors to cut a cross on the turtle's abdomen, remove the internal organs, and rinse with running water.

2. Place the turtle in a deep basin and blanch it in boiling water for a while.

3. Remove the sand skin on the turtle

4. Use a knife to peel off the turtle's shell

5. Use scissors to cut off the butter on the turtle's body

6. Chop the cleaned turtle into pieces

7. Pour cold water into the pot, add cooking wine, put in the turtle pieces, remove the blood after the water boils, remove it and wash it with warm water

8. Clean the pot, pour in boiling water, put in the blanched turtle pieces, add salt, scallion segments and ginger slices, simmer over medium-low heat for 3 hours, sprinkle with soaked wolfberries before serving

1. Soft-shelled turtles are ferocious, so keep away from their heads when holding them to avoid being bitten;

2. When cleaning the turtle, be sure to peel off the sand skin on the turtle, otherwise it will affect the taste.

3. The butter inside the turtle's body is the fishiest part, so be sure to cut it off;

4. The skirt of the turtle is the most delicate part of the body, so don’t throw it away.

Chinese wolfberry and yam turtle soup

Ingredients: 800 grams of soft-shelled turtle, 30 grams of wolfberry, 30 grams of yam, and appropriate amounts of salt, rice wine, scallion segments, ginger slices, and lard.

Preparation method: First kill the turtle and cut it open from the head and neck, open the abdomen to remove the trachea and internal organs. Chop off the claws, blanch them in boiling water, scrape off the black mucous membrane on the back shell, chop them into several pieces, and stew the turtle shell together with the turtle meat in the soup pot. Wash and slice the yam, remove impurities and wash the wolfberries. Pour an appropriate amount of water into the pot, add soft-shelled turtle, wolfberry, yam, salt, rice wine, scallion, ginger slices, and lard. Bring to a boil over high heat, then simmer over low heat until the meat is cooked through and well-seasoned. Remove the scallions and ginger and the dish is done.