Soft-shelled turtle in white soup

Overview

How to cook Soft-shelled turtle in white soup at home

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• students
• chicken essence
• erguotou wine
• garlic seeds
• green chili
• long loofah
• pickled red pepper
• yellow-skinned turtle
• salt
• white pepper

Ingredients

Steps

1. 1 For a yellow-skinned turtle, press the turtle's back with both hands to squeeze out the turtle's head, quickly grab the turtle's neck and cut off the turtle's head. Use 80-degree hot water to scald the turtle. First scald the turtle's feet to release the turtle's blood. After scalding the limbs, place the turtle entirely in the water and turn it over to scald the outer skin. After scalding for 30 seconds, tear off the mucous membranes on the shell, limbs and neck, then change the water and clean them.

   

2. 2 Remove the shell and cut along the shell of the turtle with a knife, cut off the side bones and tailbone, open the cover of the turtle, remove the internal organs of the turtle, keep the kidneys, and discard the rest. Split the upper and lower shells of the turtles, tear off part of the fat, wash them, and chop the turtles into pieces of suitable size and put them into pots for later use.

   

3. 3 Appropriate amount of green chili pepper, cut into chili rings and set aside. 1 long loofah, peel off the skin, cut into hob pieces and put in a bowl for later use. Put the soft-shell turtle in cold water into a pot, boil it thoroughly, take it out and put it into cold water, wash off the blood and remove all the fat.

   

4. 4 Heat the pot and remove an appropriate amount of lard. After it melts, add thick slices of ginger and saute until fragrant. Add the soft-shell turtle and stir-fry over high heat. After the water is dry, add an appropriate amount of salt and saute the soft-shell turtle until fragrant. After sautéing until fragrant, add an appropriate amount of Erguotou wine, simmer for 10 seconds until the wine is dry, add an appropriate amount of garlic and pickled red pepper, and stir-fry evenly. Add an appropriate amount of stock, cover the pot, and cook over high heat for 10 minutes until the soup turns white.

   

5. 5 After the soup turns white, turn to low heat and simmer for 45 minutes (only 10 minutes to feed the turtle) until the turtle is cooked. After 45 minutes, add the loofah and turtle kidney, turn to high heat and stir-fry evenly. After the loofah is cooked until soft, add green pepper rings, chicken essence and white pepper powder, stir-fry until the green peppers are broken, and then serve.

   

6. 6 Finished product pictures