Stewed turtle in wine(jiu dun jia yu )

Stewed turtle with wine

Raw materials for stewing turtle with wine:

The turtle is about 500 grams, 6 grams of water dried mushrooms, 200 grams of lean meat, 1 pieces of tangerine peel, 100 grams of garlic meat, 4-6 ginger spoonful of scallion, 4-6 tablespoons of Baijiu, starch, refined salt, soy sauce, Shaoxing wine, 2 tablespoons of salad oil, 2 cups of soup (or water).

Process of stewing soft shelled turtle with wine:

1. Blanch the turtle in hot water, remove the glue and outer film, supercooled water, and cut into small pieces.

2. Remove the pedicel of water hair mushroom, slice the lean meat, mix well with a little raw soy sauce and starch.

3. Slice ginger, shred scallion, deep fry garlic in salad oil until golden yellow, remove, soak tangerine peel and shred.

4. Put 2 tbsp salad oil into the vessel, saute soft shelled turtle, ginger slices and meat slices, add a little Shaojiu and 2 cups of soup (or water), cover with medium heat for 20 minutes.

5. add garlic, mushrooms, and dried tangerine peel. Low heat for 8 minutes. Add proper amount of soy sauce and salt to taste. Add Baijiu, high heat for 5 minutes.

Stewed turtle in wine

Soft shelled turtle stewed in wine is a delicious food made of soft shelled turtle.

Ingredients: About 500g raw turtle, six watery mushrooms, 200g lean meat and a piece of tangerine peel.

Condiments: 100 grams of garlic meat, ginger and onion, 4~6 tablespoons Baijiu, starch, salt, soy sauce, Shao wine, two tablespoons of salad oil, two cups of soup (or clear water).

Methods: ① scald soft shelled turtle with hot water, remove the gum and outer film, subcool the river and cut into small pieces.

② Remove the pedicel of water hair mushroom, slice the lean meat, mix well with a little raw soy sauce and starch.

③ Slice ginger, shred scallion, deep fry garlic in salad oil until golden yellow, remove, soak tangerine peel and shred.

④ Put two tbsp salad oil into the vessel, saute turtle and ginger slices slightly, then add meat slices and saute well, add a little Shaojiu and two cups of soup (or water), cover with medium heat for 20 minutes.

Add garlic, mushrooms and dried tangerine peel. Low heat for 8 minutes. Add proper amount of soy sauce and salt to taste. Then add Baijiu, and then high heat for 5 minutes.

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Chinese PinYin : Jiu Dun Jia Yu