Turtle 1

condiments

Winter bamboo shoots: 1

Ham: 1.

Seasoning: salt, water and yellow wine.

The practice of stewing onychomycosis: 1. Turtle back to the ground, cut off its head, slaughter and control its blood, then wash it, then draw a cross on its belly with scissors or a sharp knife, take out its internal organs and wash it with clear water.

2. Scald the turtle in water at 80℃ for a while, and peel off a layer of sand skin on the turtle. This step is very important, because this layer of sand skin is inedible and thick, so it must be cleaned carefully, otherwise it will affect the taste quite.

3. Wash and slice the winter bamboo shoots after shelling, and slice the ham for later use.

4. Take a casserole, add soft-shelled turtle, winter bamboo shoots and ham, pour appropriate amount of water and yellow wine, simmer for 3 hours after the fire is boiled, and add appropriate amount of salt before taking out the pot, because the ham is salty, just put less salt.

Stewed turtle