Braised Turtle in Brown Sauce
Introduction:
Production steps:
Step 1: cut off the head of the turtle, boil the water in the pot, bring it to a boil and add it to boil.
Step 2: take out the turtle, take off its skin, cut open the internal organs, wash and cut into pieces.
Step 3: slice green onion and ginger, chop millet pepper and set aside.
Step 4: soak mushrooms and wash hair.
Step 5: cut the fillet into pieces, add cooking wine and starch for sizing.
Step 6: heat enough corn oil in the pan, pour in turtle and tenderloin oil, remove and drain.
Step 7: leave the bottom oil in the pot, add scallion slices, ginger slices and rice pepper and stir fry until fragrant.
Step 8: pour in turtle and tenderloin, stir fry, add cooking wine, stir fry evenly.
Step 9: add soy sauce, cook for a while and color.
Step 10: pour in enough beer to avoid turtle. Put turtle shell and mushroom into the fire and bring to a boil. Then change to low fire. When the turtle meat is well cooked, the juice can be collected by high fire.
Step 11: load the plate and take it out.
Materials required:
Soft shelled turtle: moderate
Tenderloin: moderate
Ginger: moderate
Scallion: right amount
Cooking wine: moderate
Corn oil: right amount
Salt: right amount
Soy sauce: right amount
Millet pepper: right amount
Lentinus edodes: right amount
Beer: moderate
Note: using beer instead of water can remove the fishy smell of turtle.
Production difficulty: ordinary
Process: firing
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Hong Shao Jia Yu
Braised Turtle in Brown Sauce
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