How to cook halonaki

Turtle is the common name for turtle, also called round fish and water fish. It is an egg-laying amphibian reptile and a general term for soft-shelled aquatic turtles of the family Testudinidae in the order Testudinata. There are more than 20 kinds in total. The main species of turtles in China today are the Chinese soft-shelled turtle, the mountain soft-shelled turtle, the spotted soft-shelled turtle, and the giant soft-shelled turtle, among which the Chinese soft-shelled turtle is the most common. Soft-shell turtle is not only a delicious delicacy on the table and a high-quality ingredient for fine banquets, but can also be used as a traditional Chinese medicine. It has many nourishing medicinal effects, including clearing away heat and nourishing yin, calming the liver and extinguishing wind, softening and dispersing nodules, and has effects on cirrhosis of the liver, hepatosplenomegaly, and epilepsy in children. It is said that halogenated turtle is a very delicious dish, so today we will learn how to make halogenated turtle:

Ingredients: 1 wild turtle

Ingredients: Braised meat soup

Seasoning: brine, ginger, onion, bay leaf, star anise, pepper, angelica, nutmeg, etc. (add whatever seasoning you have at home except brine, it doesn’t matter if you have less)

practice:

1. Ask the fish stall to slaughter the soft-shelled turtle for you. (Squeeze the turtle's gallbladder and apply it on the turtle. Let it sit for a while and then wash it off. This is one of the tips for making the turtle taste good without being fishy.)

2. Wash it thoroughly. The fresh turtle's internal organs are red, the trachea is white, the meat is black and red, and the fat is yellow. Remove the internal organs and trachea, leave the turtle eggs, push out the tail fin with your hands and cut it clean.

3. Boil a pot of water, scald the cleaned turtle for two or three minutes, and tear off the sand skin on the outside. (The sand skin on the turtle must be torn cleanly, the second trick to make the turtle taste good without being fishy)

4. Bring the stewed pork soup to a boil, add 30ml of marinade, ginger and other seasonings. (If you don’t have the old soup of braised pork, you must put a small piece of pork belly in the stew when braising the soft-shelled turtle. The third trick to make the soft-shelled turtle taste good without being fishy)

5. Put the soft-shelled turtle in the stew and cook for 1 hour, or in a pressure cooker for 20 minutes.

Tips:

1 When buying soft-shelled turtles, choose yellow ones that are active and vigorous. The black ones are fed with pure feed and raised in crowded pits.

2 Look at the fat of the killed turtle. Yellow fat indicates it is a semi-free-range turtle, while the fat from pure feed is white fat.

3 The skirt of the turtle is very tender. Be careful not to tear the skirt when peeling the sand skin.

4 Soak the braised soft-shelled turtle in the soup for 20 minutes to make it more flavorful.