Braised Soft-shelled Turtle
A classic Lu cuisine dish, braised turtle is prepared by first simmering soft-shell turtle with a fatty old hen, then shredding the cooked meat into strips and returning it to the pot for slow braising. The finished dish has a fresh, mellow, aromatic flavor and is highly nourishing.
Ingredients
soft-shelled turtle (slaughtered and cleaned)
to taste
fat hen (slaughtered and cleaned)
to taste
Sichuan peppercorn oil (for stir-frying)
to taste
Shaoxing wine (for seasoning)
to taste
scallion (cut into shreds)
to taste
ginger (cut into shreds)
to taste
star anise (for boiling broth)
to taste
soy sauce (for seasoning)
to taste
MSG (for seasoning)
to taste
sesame oil (added at the end)
to taste
Instructions
1
Boiling
Slaughter and clean the soft-shelled turtle and hen separately, then place both in a pot. Add water, scallion, ginger, and star anise. Bring to a rolling boil over high heat, then reduce to low heat and simmer until cooked, then remove.
2
Meat removal and slicing
After removing from the pot, debone the meat and cut it into strips.
3
Stir-frying and seasoning
Heat a wok, add Sichuan peppercorn oil. Stir-fry the shredded ginger and scallion until golden, then add soy sauce, reserved cooking broth, Shaoxing wine, and MSG.
4
Braising to finish
Add the soft-shelled turtle meat and chicken meat to the wok, braise for 6 to 7 minutes, then drizzle with a small amount of sesame oil to serve.
