Steamed Turtle in Rock Sugar Soup(bing tang jia yu )

Steamed Turtle in Rock Sugar Soup

Introduction:

"Ningbo cuisine is most famous for its soft shelled turtle with rock sugar. Another alternative name of rock sugar turtle is "the top one", which is originated from the No.1 yuanlou in Yongjiang. It is one of the top ten famous dishes in Ningbo. It is rich in protein, vitamin B and other nutrients

Production steps:

Step 1: clean the turtle, open the belly to internal organs, cut off the head and tail, claw tip, and cut into pieces.

Step 2: blanch the turtle in a pot, remove and wash with clean water.

Step 3: heat the oil in the frying pan to 80% heat, add green onion and ginger, add turtle pieces, cover and simmer.

Step 4: add water and bring to a boil for 3 minutes, then simmer over low heat for about 25 minutes.

Step 5: add soy sauce, salt, rock sugar and cooked lard, cover and simmer for about 20 minutes.

Step 6: stew until the fish and skirt are soft and glutinous, then use high heat to collect the juice.

Step 7: when the sauce is thick, pour in the cooked lard.

Materials required:

Soft shelled turtle: moderate

Ginger: right amount

Soy sauce: right amount

Scallion: right amount

Lard: right amount

Salt: right amount

Rock sugar: right amount

Yellow rice wine: right amount

Peanut oil: right amount

Note: Turtle should not be eaten with peach, amaranth, egg, pork, rabbit, mint, celery, duck egg, duck, mustard, chicken, eel and crab.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Bing Tang Jia Yu