MySheen

Stewed horseshoe turtle

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Features: clear and mellow soup, crisp meat, smooth skirt, fat and fresh fragrance. Raw materials: 1 soft-shelled turtle (weighing about 750 grams), 1 ham bone, 100 grams of ham meat, 10 grams of onion, ginger slices, rock sugar, cooked lard, 1 gram of refined salt, 25 grams of Shao wine, 1 gram of white pepper, 750 grams of chicken clear soup. Production process: 1. Kill the soft-shelled turtle, soak it with boiling water, peel off the outer intima, cut it open around the shell with a knife, lift the nail cover, remove the internal organs (leaving the turtle cover), and chop it into about 3.5cm long.

Features: clear and mellow soup, crisp meat, smooth skirt, fat and fresh fragrance.

Raw materials: 1 soft-shelled turtle (weighing about 750 grams), 1 ham bone, 100 grams of ham meat, 10 grams of onion, ginger slices, rock sugar, cooked lard, 1 gram of refined salt, 25 grams of Shao wine, 1 gram of white pepper, 750 grams of chicken clear soup.

Production process: 1. Kill the soft-shelled turtle, soak it with boiling water, peel off the outer intima, cut it open around the shell with a knife, lift the nail cover, remove the internal organs (leaving the turtle cover), chop into pieces about 3.5 cm long and 1.7 cm wide (the tail and claws are not used), put it into a boiling pot and boil until it boils, remove and drain. Cut the ham into four large pieces. 2. Code the oracle bone fish neatly in a casserole, surround the ham, spring onions, ginger and ham bones around the turtle, add chicken clear soup and Shaoxing wine, cover the pot, bring to the boil, remove floating foam, put rock sugar, turn to simmer for about 1 hour, pick out ginger and ham bones, put salt, then slice the ham into the pan, sprinkle with cooked lard, sprinkle with white pepper and serve.

 
0