Braised Turtle in Brown Sauce(hong shao jia yu )

Braised Turtle in Brown Sauce

Introduction:

"Turtle meat has the delicacy of chicken, deer, cattle, sheep and pig, so it is known as" delicious five flavor meat ". It contains a variety of vitamins, which can not only improve the body's immunity, but also enhance the body's immunity and endocrine function. In China, it was recorded long ago that "soft shelled turtle can nourish tuberculosis, invigorate Yang, and greatly nourish yin". It has been regarded as a nourishing and health care product since ancient times. Fat man uses the method of braised to make soft shelled turtle. The soft shelled turtle is delicate and delicious

Production steps:

Step 1: throw the turtle away from the middle and remove the yellow fat.

Step 2: Chop.

Step 3: add cold water to the pan and put in the turtle pieces.

Step 4: add scallion, ginger and yellow rice wine.

Step 5: put out the water for standby.

Step 6: cut scallion into sections and ginger into slices.

Step 7: heat the oil, add star anise and nutmeg and stir until fragrant.

Step 8: put in the turtle.

Step 9: stir fry for 10 seconds.

Step 10: add scallion and ginger slices.

Step 11: stir fry the flavor.

Step 12: add soy sauce.

Step 13: stir fry the flavor.

Step 14: add water and drink the remaining seasoning. Stir well and bring to a boil.

Step 15: put on the tortoise shell.

Step 16: cover and simmer for 10 minutes.

Step 17: turn the fire to collect juice and turn off the fire.

Step 18: fill the plate.

Materials required:

Turtle: one

Scallion: 20g

Ginger: 10g

Peanut oil: 25ml

Salt: right amount

Star anise: 2G

Nutmeg: 2G

Yellow rice wine: 10ml

Baijiu: 10ml

Soy sauce: 10ml

Soy sauce in brown sauce: 5ml

White granulated sugar: 5g

Water: moderate

Note: turtle body yellow fat must be removed, fishy smell is very big. You can't eat a dead turtle. Pregnant women fast. When blanching, add onion, ginger and yellow rice wine to remove fishiness.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Hong Shao Jia Yu