Turtle 1200g. 70g of chicken leg, 45g of pig's trotter tendon and 40g of bean paste. 50 grams of onion, 40 grams of ginger, 50 grams of garlic, 5 grams of pepper, 5 grams of star anise, 5 grams of white buttons, 5 grams of grass buttons, 80 grams of cooked lard 100, peanut oil and soy sauce 10. Shaoxing wine 15g, aged vinegar 15g, pepper 5g, clear soup 200g.

The method is to chop the slaughtered soft-shelled turtle, remove viscera and fat, mix with bile, cut chicken legs and pig feet into 2.5 cm cubes, put them together in a basin, cut onions into sections and slice ginger for later use. Add cooked lard and peanut oil to the wok, heat it to 50% with medium fire (about 100℃), add onion, ginger, grass buckle, white buckle and star anise, stir-fry with low fire, add bean paste, stir-fry thoroughly, add pepper, chicken and pork, stir-fry turtle pieces, and add Shaoxing wine, aged vinegar and soy sauce.

The special soup is delicious and mellow, with tender meat and rich nutrition. I'll tell you how to braise turtle shell tomorrow. Braised turtle shell is as follows: turtle 1000g, 2 grass buttons, a small amount of cinnamon, 3-4 star anise, 6-8 white buttons, about 20 grams of ginger, 4-5 pieces of onion and garlic, and 2-3 pieces of peanut oil and lard.

The practice is to put the seasoning into the cold oil pan of peanut oil and lard and bring it to a boil slowly. After the onion flavor is boiled, take out the onion and garlic segments, add about 65,438+05 garlic cloves after increasing the fire, then add a proper amount of Sichuan bean paste according to your own taste, stir it evenly with a spoon, and mix the oil and sauce evenly. Stir-fry the chopped turtle pieces in a pot. After about one minute, add a small amount of white wine and mature vinegar in turn to remove the fishy smell. Stir-fry for about a minute, then add the stock (or chicken soup). It is suggested that the soft-shelled turtle be completely immersed in the broth. Collect thick soup with big fire. In the meantime, remove the inedible seasonings (grass buckle, cinnamon, star anise and white buckle), taste salty soup (because there is salt in the bean paste), add soup or salt according to your own taste, and add a small amount of chicken essence powder one minute or so before cooking.

The special soup is thick, the meat is fresh and mellow, red but not spicy, and the hot dishes are instant noodles, which are suitable for both north and south.