How to get rid of the smell of turtle: When killing a turtle, pick out the gallbladder from the internal organs of the turtle and take out the bile. After the turtle is washed, add some water to the turtle bile and smear it all over the body. Leave for a while and rinse with clean water. The turtle treated in this way will have no fishy smell when cooked.

(1) How to cook raw fried turtles: Chop the slaughtered turtles, remove the internal organs and fat into pieces, mix them with the bile, cut the chicken legs and pork key meat into 2.5 cm cubes, and cut them into cubes. Place in a basin, cut green onions into sections, slice ginger, and set aside. Add cooked lard and peanut oil to the wok, heat over medium heat until it is 50% hot (about 100°C), add onion, ginger, grass buckle, white buckwheat and star anise and fry over low heat until fragrant. Increase the heat and fry the bean paste until it is thoroughly fried. , add Sichuan peppercorns, chicken and pork and stir-fry briefly, then add soft-shell turtle pieces and stir-fry, add Shaoxing wine, mature vinegar, soy sauce, add clear soup, pepper, adjust the flavor and remove the soup, remove onions, ginger, Sichuan peppercorns, Star anise, straw buckle, white buckle, etc. can be used. Features: The soup is delicious and mellow, the meat is tender and nutritious. Tomorrow I will tell you how to make red stewed soft-shelled turtle. How to make red stewed soft-shelled turtle: 1000 grams of soft-shelled turtle, 2 grass buttons, a small amount of cinnamon, 3-4 star anise, 6-8 white buttons, about 20 grams of ginger slices, 2 inches 4-5 long green onions and green garlic, 2-3 taels of peanut oil and lard. Method: Put the seasoning into the cold oil pan of peanut oil and lard and simmer slowly until the onions are fragrant, then take them out. For the green and garlic segments, increase the heat and add about 15 garlic cloves. Then add an appropriate amount of Sichuan bean paste according to your own taste. Stir well with a spoon so that the oil and sauce are fully mixed. Add the chopped turtle pieces. Put it into the pot and stir-fry. After about one minute, add a small amount of white wine and mature vinegar in order to remove the fishy smell and increase the aroma. Stir-fry for about another minute, then add the stock (or chicken stock). The amount of stock should be enough to completely submerge the turtle meat. , use high heat to thicken the soup. During this period, remove the inedible seasonings (grass, cinnamon, star anise, white beans), and then taste the saltiness of the soup (because there is salt in the bean paste). According to your taste Add soup or salt to taste, then add a small amount of chicken powder, pepper, sesame oil and pepper oil about a minute before starting the pot, and the red simmered turtle is complete. (Put some green garlic segments and green pepper slices in the bowl after removing the pot)

(2) Stewed turtle with ham [raw materials/seasonings] 500 grams of turtle, 1/2 ham bone, 1 tablespoon Shaoxing wine, ham 70 grams, 10 grams of cooked pork, 3 cups of clear soup, appropriate amounts of sesame oil, shallots, and ginger, a little rock sugar and pepper. [Production process] ① Take the soft-shell turtle head out of the neck and slaughter it, drain out the blood, scald it in 80℃ hot water, peel off the skin, cut around the carapace with a knife, lift off the nail cover, and remove the internal organs (Leave the soft-shell turtle eggs), feet and tail, wash them, chop them into 3.3 cm long and 2 cm wide strips, put them in a pot of boiling water, boil until the water boils again, take them out, and wash them again. ②Choose fat and thin ham and cut it into 4 large pieces. Wash and drain ham bones. ③ Take a casserole, first place the soft-shell turtle pieces neatly, then surround the soft-shell turtle with ham, green onions (knotted), ginger (beat loosely) and ham bones, add clear soup and Shaoxing wine. Cover, bring to a boil over high heat, skim off the foam, add rock sugar, and simmer over low heat for about 1 hour. Remove the onions, ginger and ham bones. Take out the ham and cut it into slices. Put it back into the pot, pour in sesame oil and sprinkle with Just add pepper.

(3) Stewed turtle soup. There is a saying among the people in our county that "carp eats meat and tortoise drinks soup", which means that the purpose of eating carp is to eat its meat, while the purpose of eating soft-shell turtle (commonly known as "tortoise") is The most important thing is to drink soup. Because soft-shell turtle is comprehensive in nutrition, it is most suitable to be made into soup, which can play a great tonic role. Therefore, the general way to eat soft-shell turtle is to make soup. The basic method of making turtle soup is to take 1 live turtle (about 1 kilogram) from the lake. Take half a raw chicken (about 200 grams) and a little each of onion, ginger, and garlic slices as ingredients. Prepare 50 grams of clear soup, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of MSG, 30 grams of peanut oil, 5 grams of sesame oil, and 2 star anise as seasoning. Chop off the head of a live turtle, drain out the blood, wash it, scald it in boiling water, take it out, scrape off the black skin, boil it in boiling water for about 5 minutes, take it out, uncover the hard cover, take out the five internal organs, and chop off the claw tips. Chop the soft-shell turtle and chicken into cubes and blanch them in boiling water. Scrape off the thin skin of dirt on the hard cover. Put peanut oil in a spoon, heat it over high heat, add onions, ginger, garlic slices, and star anise into the pot. When fragrant, cook in clear soup, cooking wine, soft-shell turtle, and chicken pieces. Bring to a boil to remove the foam, then use medium heat to cook for about For 45 minutes, when the soft-shell turtle and chicken pieces are cooked and the soup turns milky white, turn to high heat, add refined salt, monosodium glutamate, and sesame oil, and adjust the taste. Flavor characteristics: The soup is white, medium-yellow, and extremely fragrant. Ingredients required for stewed turtle with black-bone chicken: 500 grams of turtle and 1000 grams of silk-bone chicken. 20 grams of salt, 2 grams of MSG, 2 grams of pepper, 25 grams of cooking wine, 25 grams of ginger, 25 grams of green onions, appropriate amounts of each. The preparation process of black-bone chicken and turtle stew 1. After killing the turtle and bleeding it, blanch it in 70℃ water; 2. Then scald it in 90℃ water and pick it up; 3. Scrape off the neck, claws and skirt edges. Use a knife to pierce the skin along the skirt, remove the internal organs and rinse them thoroughly. 4. Use a knife to cut off the claw tips of the soft-shell turtle, blanch it in boiling water, wash it after the water comes out, wash and cut the black-bone chicken into pieces, and use boiling water to remove all the blood. 5. Wash the pot, add fresh soup, add black-bone chicken, soft-shelled turtle, salt, pepper, ginger, green onion, and cooking wine, and simmer over low heat until the chicken pieces and soft-shelled turtle become soft and translucent; 6. Remove the ginger and green onions, and adjust It tastes good.

Tips: 1. When blanching soft-shelled turtles, do not use boiling water, otherwise the black film on the soft-shelled turtles will be difficult to scrape off; 2. When one of the soft-shelled turtles and black-bone chicken is soft, you have to take it out of the soup first and leave the other one. Continue to stew; 3. When it is soft, add the fished out and bring to a boil; 4. The purpose of this is to keep the texture of the two raw materials consistent and the shape intact; 5. The amount of soup added It should be consistent with the amount of raw materials, and the soup should be added enough at one time, otherwise the soup will not taste good.

(4) Cordyceps stewed turtle: [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, serve with soup Moderate amount. [Production process] ① Turn the turtle's 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 bones at the base of the neck to drain out all the 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 off 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, monosodium glutamate, garlic cloves, green onions, ginger slices and chicken broth, cover, steam over high heat for 2 hours and 30 minutes, remove and remove Just diced green onions and sliced ??ginger.

(5) Braised soft-shelled turtle: Ingredients: 750g soft-shelled turtle, auxiliary ingredients: 50g tender chicken leg meat, 25g pork tendon meat, 25g yellow noodle sauce, 15g green onion, 10g ginger slices, Sichuan peppercorns 5 grams, 5 grams of star anise, 100 grams of cooked lard, 10 grams of soy sauce, 15 grams of Shaoxing wine, and 100 grams of clear soup. Preparation: 1) Slaughter and wash live turtles, blanch them in boiling water, scrape off the black skin, and chop off the claw tips , wash it, then put it into a pot of boiling water and cook it for a while. When you can open the lid, 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 remove the head, neck, and limbs. Take it apart; 2) Cut the chicken legs and pork meat into 2.5cm cubes, put them together in a basin, cut the green onion into sections, slice the ginger and set aside; 3) Add cooked lard to the wok and cook over medium heat until it is 50% Heat (about 110℃), 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. After boiling, cook over medium heat for 10 seconds. Skim off the foam for 1 minute, pour it into a casserole, then put in the soft-shell turtle, head, neck, and limbs and arrange them into shapes; 4) Add the turtle liver and gallbladder, cover the casserole, and cook over low heat until crispy. , remove the onion, ginger, pepper and star anise