Auspicious Fortune

Name: Auspicious Fortune
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Ingredients: 1 Live soft-shell turtle (approximately 1000g, slaughtered, cleaned, blanched and lightly fried); 50 g Rehydrated sea cucumber (cut into fingernail-sized slices); 500 g Chicken pieces (cut into chunks); 50 g Dried scallops (steamed and wrapped in cheesecloth); 250 g Abalone (cut into fingernail-sized slices); 25 g Dried shiitake mushrooms (sliced); 100 g Ham (sliced); nog Winter bamboo shoots (sliced); 12 Single-clove garlic (oil-braised until soft); to taste Carrots (cut into auspicious-shaped pieces, blanched until soft); a pinch Refined salt; a pinch MSG; 1000 g Rendered pork lard (actual usage 150g); to taste Red stock (for braising)

Soft-shell turtle, chicken pieces, and assorted seafood are braised together, then stuffed back into the turtle's shell and served with whole garlic cloves and festive dumplings. The dish is rich, fragrant, and nutritious.

4h 30m

Easy

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Ingredients

Live soft-shell turtle (approximately 1000g, slaughtered, cleaned, blanched and lightly fried) 1

Rehydrated sea cucumber (cut into fingernail-sized slices) 50 g

Chicken pieces (cut into chunks) 500 g

Dried scallops (steamed and wrapped in cheesecloth) 50 g

Abalone (cut into fingernail-sized slices) 250 g

Dried shiitake mushrooms (sliced) 25 g

Ham (sliced) 100 g

Winter bamboo shoots (sliced) nog

Single-clove garlic (oil-braised until soft) 12

Carrots (cut into auspicious-shaped pieces, blanched until soft) to taste

Refined salt a pinch

MSG a pinch

Rendered pork lard (actual usage 150g) 1000 g

Red stock (for braising) to taste

Instructions

Prepare the turtle

After slaughtering and cleaning the turtle, blanch it in boiling water, rinse clean, then lightly fry in oil at 60% heat.

Prepare the ingredients

Cut all the seafood into fingernail-sized pieces, steam the dried scallops and wrap them in cheesecloth. Cut the chicken into chunks, oil-braise the single-clove garlic until soft, cut the carrots into auspicious-shaped pieces and blanch until soft, slice the mushrooms, ham, and winter bamboo shoots and arrange them together.

Braising and stuffing

Braise the turtle, chicken chunks, and cheesecloth-wrapped seafood in red stock until soft, then remove. Place the ingredients from the cheesecloth into the turtle's belly cavity.