Braised Soft-shelled Turtle
Hakka dish: cleaned turtle pieces are stir-fried with shiitake mushrooms and winter bamboo shoots, then braised in soy sauce.
Ingredients
soft-shelled turtle (cleaned after slaughter, intestines removed, scalded with boiling water, outer membrane removed, cut into chunks, blanched in water)
900 g
shiitake mushrooms (soaked and sliced)
25 g
garlic (minced)
10 g
winter bamboo shoots (cut into pieces)
15 g
scallions (cut into segments)
10 g
light soy sauce
15 g
MSG powder
5 g
water chestnut starch (wet slurry for thickening)
15 g
cooking wine
15 g
Instructions
1
Step 1
Clean the soft-shelled turtle (terrapin) after slaughter, remove the intestines, scald with boiling water, remove the outer membrane, cut into chunks, and blanch in water. Cut winter bamboo shoots into pieces, soak shiitake mushrooms and slice, mince garlic, and cut scallions into segments.
2
Step 2
Heat a wok over high heat, add oil and minced garlic, stir-fry the turtle lightly, then add shiitake mushrooms, winter bamboo shoots, cooking wine, MSG powder, light soy sauce, and cook for about 1 minute. Transfer to a clay pot and simmer for about 10 minutes, add scallion segments, pour in the wet water chestnut starch slurry to thicken the sauce, then plate.
