[Ingredients/Seasoning] Turtle is about 1 0,000g, Cordyceps sinensis 10g, cooking wine 50g, 8 red dates, 2 slices of ginger, 4 cloves of garlic, onion 1 slice, and appropriate amount of soup.

[production process]

(1) put the turtle back on the ground, make its head stick out, grab the head with your hands and pull it out, cut the neck bone with a knife at the root of the neck, and bleed. Then make a small incision in the throat, pull out the trachea and esophagus, and then cut off the bones of the limbs with a knife from the neck to the tail, dig out the internal organs (including turtle eggs), and cut off the claws, mouth and tail.

(2) Soak the soft-shelled turtle in hot water at 70℃ for 5 minutes, wipe off the white mucosa, then soak it in hot water at 80℃ 15 minutes, scrape off all the black clothes and wash it.

③ Boil the soft-shelled turtle in a cold water pot. Remove the back shell, cut off the head and neck, cut the turtle into 4 pieces, cut off the limbs, peel off the butter and wash it for later use.

(4) Wash the Cordyceps sinensis, soak the red dates in boiling water and wash them for later use. Wash and dice onions.

⑤ Put the washed soft-shelled turtle into a casserole or soup bowl, add Cordyceps sinensis and red dates, add cooking wine, salt, monosodium glutamate, garlic cloves, onion, ginger slices and chicken soup, cover, steam over high fire for 2 hours and 30 minutes, and remove the onion and ginger slices after taking out.

Stewed turtle soup:

Ingredients: a turtle (about 500g is the best), ham, mushrooms (dried incense), ginger, garlic, onion, Shaoxing wine, salt and monosodium glutamate.

Exercise:

(1) Turn the tortoise over, with his back to the ground and his stomach facing the sky. When it turns over and stretches its neck to the longest, it quickly cuts at the root of the neck with a sharp knife and then raises it to control the blood. Then put it in hot water with a water temperature of about 70~80 degrees, and scald it for 2~5 minutes (the specific time and temperature depend on the age and season of the turtle).

(2) After cooling (those who can't wait to soak in cold water to cool down), cut a cross knife in the belly of the turtle with scissors or a sharp knife, dig out the internal organs, and slaughter the limbs and tail tips. The key is to remove the butter from your legs.

(3) Gently scrape off the black and dirty skin of the turtle. Be careful not to scratch or scrape off the skirt (also called flying edge, which is located around the turtle and is the most fragrant and beautiful part of the turtle). Scrape the black skin and wash it. Even if the cleaning is basically completed.

(4) After the soft-shelled turtle is treated, put it in a bowl, spread ham slices, and put the mushrooms, ginger, garlic and onion together. Finally, add cooking wine.

(5) Then it takes time to stew, depending on the size of the turtle. One hour is almost enough for the younger one, and 60 minutes for the older one.

Braised turtle:

Ingredients: 750g soft-shelled turtle.

Accessories: tender chicken leg 50g, trotter tendon 25g, yellow noodle sauce 25g, onion 15g, ginger slice 10g, pepper 5g, star anise 5g, cooked lard 100g, soy sauce 10g, Shaoxing wine 15g, etc.

Making:

1) Slaughter and clean the live soft-shelled turtle, blanch it in boiling water, scrape off the black skin, chop off the claws, wash it, put it in a boiling water pot for a while, take it out when the lid can be lifted, put it in a cold water basin, tear off the lid and skirt together, take out the intestines to leave the liver and gallbladder, and then disassemble the head, neck and limbs;

2) Cut the chicken leg meat and the pig's fishy meat into 2.5cm cubes, put them into a pot together, cut them with scallion, and slice them with ginger for later use;

3) Add the cooked lard into the wok, heat it to 50% heat (about 1 10℃), add the onion and ginger, add the yellow flour paste, stir-fry the pepper, star anise, chicken and pork, add the soy sauce, Shaoxing wine and clear soup, boil and take it, and burn it for 10 minute.

4) Add the liver and gallbladder of soft-shelled turtle, cover the casserole, put it on low fire and burn it until it is crisp and rotten, and take out the onion, ginger, pepper and star anise.

Turtle soup:

Ingredients: 500g of clean mutton, 500g of clean nail fish, 0/0g of codonopsis pilosula/kloc, 0/0g of medlar/kloc, 0/0g of angelica sinensis/kloc, 0/0g of rock sugar/kloc, 50g of Shaoxing wine and 0/5g of onion/kloc.

Exercise: 1 Blanch the clean nail fish with boiling water, tear off the black film on the surface, remove the claws and clean it. First burn the mutton, then soak it in cold water and scrape it clean. Blanch the soft-shelled turtle and mutton in a pot with cold water for two minutes, remove the fishy smell, take it out, wash it twice with clear water, and then cut it into pieces about 2 cm and 6 cm square. Wash Radix Codonopsis, Fructus Lycii, Radix Aconiti Lateralis Preparata and Radix Angelicae Sinensis with clear water.

2. Put the wok on a strong fire, add the cooked lard, stir-fry the turtle and mutton when it is 80% hot, then cook Shao wine, continue to stir-fry and collect water. 3. Take a large casserole, first add the fried nail fish and mutton, then add the crystal sugar, Radix Codonopsis, Aconitum, Radix Angelicae Sinensis, scallion and ginger slices, add 1250g water, cover the lid, first boil with strong fire, then simmer with low fire until it is 90% rotten, then add Lycium barbarum, and continue stewing for 10 minute.

Crushed turtle soup:

Ingredients: soybean100g, chicken leg150g, chicken feet150g.

A little seasoning salt and monosodium glutamate.

manufacturing process

1, the soft-shelled turtle is slaughtered and cleaned, the black-bone chicken is chopped into small pieces, and the angelica, codonopsis pilosula, medlar and jujube are cleaned for later use;

2. Put all the prepared raw materials into a cup, add a proper amount of water, and steam for 2 hours with medium fire;

3. Take out the stew, add salt and monosodium glutamate, and mix well;

4. Preparation: 10 minute, cooking: 100 minute.

It is especially suggested that this dish has the effects of nourishing yin, promoting diuresis and removing annoyance.