Braised Turtle
A classic Lu (Shandong) dish, braised soft-shelled turtle is fresh, aromatic and mellow, nutrient-dense, and enjoyed both as a delicious savory dish and a top-grade nourishing food.
Ingredients
Turtle (about 1000g)
1 unit
Fat hen (about 1250g)
1 unit
Pepper oil (peanut oil with shredded scallion, ginger, and Sichuan peppercorns)
100g
Shaoxing wine
50g
Scallion
15g
Ginger
15g
Star anise
5g
Soy sauce
60g
MSG
A pinch
Sesame oil
A pinch
Instructions
1
Step 1
Slaughter and clean the turtle and chicken separately, then place them together in a pot. Add 2500g of water along with scallion, ginger, and star anise. Bring to a boil over high heat, then switch to low heat and simmer until cooked through, then remove. Strip the meat from the bones and cut into strips 2 cm wide and 5 cm long.
2
Step 2
Heat the wok, add pepper oil and shredded ginger and scallion, and stir-fry until yellow. Add soy sauce, the original broth (the broth used to cook the turtle and chicken), Shaoxing wine, and MSG. Then add the turtle meat and chicken to the pot, braise for six to seven minutes, drizzle a little sesame oil, and serve.
