Spicy Soft-shelled Turtle Recipe

A live soft-shelled turtle, weighing about 3 pounds, can be butchered by the seller.

Remove the turtle's internal organs and excess fat (located at the base of the four legs), as this is the source of the fishy smell. Then, trim the turtle's toenails, clean it thoroughly, and set it aside.

After slaughtering the turtle, blanch it in boiling water for about 5 seconds. Then, remove it and peel off the black membrane on the surface of the turtle's shell. Be sure to peel it off completely, as this membrane is the main source of the fishy smell.

Then cut the turtle into pieces, boil a pot of water, blanch it, and thoroughly remove the fishy smell.

Prepare half a pound of green soybeans, three long red peppers, a handful of green garlic shoots, and two dried black fungus (which will become very large after soaking) according to the ingredient list. Wash and cut the green garlic shoots into sections, wash and remove the seeds from the long red peppers and cut them into small pieces, and soak the dried black fungus in water for 3 hours (changing the water several times in between). Black fungus has a crisper texture than black fungus, which is great! After the black fungus has been soaked, cut it into small pieces and blanch it in boiling water.

Prepare the ingredients according to the picture and ingredient list: slice the scallions, ginger, and garlic; mince the Pixian chili bean paste, fermented black beans, and dried chilies; and rinse the Sichuan peppercorns (let them sit for 5 minutes after rinsing to prevent them from becoming bitter when stir-frying).

Prepare approximately 350 grams of pork belly and about 15 quail eggs according to the ingredient list.

Wash the quail eggs, boil them until cooked, and peel off the shells; blanch the pork belly with scallions, ginger, garlic, and cooking wine in boiling water, then simmer for 3 to 5 minutes, until it is half-cooked.

Slice the medium-rare pork belly into pieces about 3 to 4 millimeters thick.

Next, we prepare the ingredients: Heat oil in a wok, first add 100 grams of rapeseed oil, then add chopped scallions, ginger, garlic, Pixian chili bean paste, fermented black beans, dried chilies, and Sichuan peppercorns, and stir-fry over medium-low heat for 3 minutes; then add the hot pot base and stir-fry over medium-low heat for another 2 minutes; then add aged vinegar, white wine, and Shaoxing wine in sequence until fragrant, and stir-fry for another minute.

Add the sliced ​​pork belly and stir-fry over high heat for 2 minutes.

Then add the turtle pieces.

Continue stir-frying over high heat for 2 minutes.

Next, add about 500 ml of water (a little more is better), 2 grams of white sugar, and 5 grams of thirteen-spice powder. Cover and bring to a boil.

After boiling, add green peas and quail eggs, bring to a boil again, and then simmer over medium-low heat for about 15 to 20 minutes, until the turtle is tender. Remember to stir it a few times during the process to prevent it from sticking to the bottom of the pot.

After the turtle is tender, add the wood ear mushrooms and cook for 1 minute after boiling.

Finally, add the green garlic shoots and green and red bell peppers, and stir-fry over high heat for 1 minute.

Okay, sprinkle with white pepper powder, it's ready to serve!

Delicious! A spicy and fragrant dish of soft-shelled turtle!