Stewed turtle with cordyceps:

[Raw materials/seasonings] About 1000 grams of turtle, 10 grams of cordyceps, 50 grams of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, 1 green onion Strips, serve with appropriate amount of soup.

[Production process]

① Turn the turtle back to the ground, extend its head, grab the head with your hands and pull it out, use a knife to cut off the neck bone at the base of the neck, and pull it out. Blood. Then make a small opening in the throat, pull out the trachea and esophagus, then use a knife to dissect the abdomen from the neck to the tail, cut off the bones of the limbs, dig out the internal organs (including turtle eggs), and cut off the tips of the claws, the tip of the mouth and the tail.

② Soak the soft-shell turtle in 70℃ hot water for 5 minutes, wipe off the white mucous membrane, then soak it in 80℃ hot water for 15 minutes, scrape off the black clothes and wash them.

③Put the turtle into a pot of cold water and boil it. After taking it out, peel off the back shell, cut off the head and neck, then cut the soft-shell turtle into 4 large pieces, cut the limbs, peel off the butter, wash and set aside.

④Wash the cordyceps and soak the red dates in boiling water and set aside. Wash and dice the green onions.

⑤Put the clean turtle into a casserole or a large soup bowl, top with cordyceps and red dates, add cooking wine, salt, MSG, garlic cloves, green onions, ginger slices and chicken broth, cover and steam over high heat for 2 seconds After 30 minutes, take it out and remove the green onion and ginger slices.

Stewed turtle soup:

·Ingredients: one turtle (about 500 grams is best), ham, mushrooms (dried, more fragrant), ginger, garlic, scallions, Shaoxing wine , salt, MSG

·Operation:

(1) Turn the turtle over, with its back to the ground and belly to the sky. When it turns over hard and stretches its neck to the longest, Quickly chop the base of the neck with a sharp knife, and then lift it up to cleanse the blood. Then, put the water into the water with a temperature of about 70 to 80 degrees. Place the slaughtered turtle in hot water and scald it for 2 to 5 minutes (the specific time and temperature will depend on the turtle). (depending on the age and season), fish it out.

(2) Let it cool down (if you can’t wait, you can soak it in cold water to cool down). Use scissors or a sharp knife to make a cross incision on the belly of the soft-shelled turtle, dig out the internal organs, and kill it. For the lower limbs and tail, the key is to remove the butter from the legs.

(3) Also gently scrape off the black dirt all over the turtle's body. Be careful not to remove the skirt (also called The flash (located around the soft-shell turtle, which is the most fragrant part of the soft-shell turtle) is scratched or scraped off. After scraping off the black skin, wash it. Even the cleaning is basically completed.

(4) The soft-shell turtle is processed Finally, put it in a bowl, put the sliced ??ham on top, mushrooms, ginger, garlic and green onions can also be added together, and finally add cooking wine.

(5) Then it is time to stew. Depending on the size of the soft-shelled turtle, one hour is almost enough for smaller ones. For larger ones, add 60 minutes.

Braised soft-shelled turtle:

Ingredients: 750 grams of soft-shelled turtle

Accessories: 50 grams of tender chicken legs, 25 grams of pork shank, 25 grams of yellow noodle sauce, 15 grams of green onions, 10 grams of ginger slices, 5 grams of pepper, 5 grams of star anise, 100 grams of cooked lard, 10 grams of soy sauce , 15 grams of Shaoxing wine, 100 grams of clear soup

Preparation:

1) Slaughter and wash the live turtle, scald it in boiling water, scrape off the black skin, cut off the claw tips, wash Then put it into a pot of boiling water and cook for a while. When the lid can be opened, take it out and put it in a basin of cold water. Tear off the lid and skirt together, remove the intestines and keep the liver and gallbladder, and then separate the head, neck and limbs. ;

2) Cut chicken legs and pork meat into 2.5cm squares, put them together in a basin, cut green onions into sections, slice ginger and set aside;

3) Stir-fry Add cooked lard to the pot and heat it to 50% heat (about 110°C) over medium heat. Add onion and ginger and fry until yellow. Add yellow noodle sauce and fry thoroughly. Add pepper, star anise, chicken and pork and stir-fry briefly. Add soy sauce. , Shaoxing wine and clear soup, bring to a boil and cook over medium heat for 10 minutes to skim off the foam, pour into a casserole, then add the turtle, head, neck and limbs and arrange them into shapes;

4) Add the turtle again Cover the liver and gallbladder with the lid of the casserole and cook over low heat until crispy. Remove the onion, ginger, pepper and star anise.

Turtle and sheep soup:

·Ingredients: 500g pure mutton, 500g pure turtle meat, 10g Codonopsis pilosula, 10g wolfberry, 10g Aconite slices, 10g Angelica sinensis, 15 grams of rock sugar, 50 grams of Shaoxing wine, 15 grams of onion knots, 10 grams of ginger slices, 0.5 grams of pepper, 1 gram of MSG, 4 grams of refined salt, and 75 grams of cooked lard.

·Operation: 1. Blanch the turtle meat in boiling water, tear off the black film on the surface, remove the claws, and clean them. The mutton is first scalped, then soaked in cold water and scraped clean. Put the turtle and mutton in the pot with cold water, boil for two minutes to remove the bloody smell, take it out, wash it twice with clean water, and then cut it into pieces about 2 or 6 cm square. Wash the Codonopsis pilosula, wolfberry, attached slices and Angelica sinensis with clean water.

2. Put the wok on a high fire, add cooked lard, and when it is 80% hot, add the turtle and mutton and stir-fry, then add Shaoxing wine and continue stir-frying until the water is gone. 3. Take a large sand pot, first put in the stir-fried turtle meat and mutton, then add rock sugar, Codonopsis pilosula, Aconite slices, angelica root, onion knots, ginger slices, add 1250 grams of water, cover it, and cook it over high heat. Open, then move to low heat and simmer until 90% rotten, then add wolfberry, continue to simmer for about ten minutes, remove from the fire, remove onions and ginger, add MSG and pepper, put the meat into a large soup bowl and serve .

Baking turtle soup:

Ingredients: 100 grams of soybeans, 150 grams of chicken legs, 150 grams of chicken feet

A little salt and MSG for seasoning

1. Kill and wash the soft-shell turtle, chop the black-bone chicken into small pieces, wash the angelica root, dangshen, wolfberry and red dates and set aside;

2. Prepare everything Put the raw materials into the pot, add an appropriate amount of water, and steam for 2 hours over medium heat;

3. Take out the stew pot, add salt and MSG, and mix well;

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4. Preparation: 10 minutes, cooking: 100 minutes

Special reminder that this dish has the effects of nourishing yin, diuresis, and eliminating troubles.