Braised Turtle Meat
A traditional tonic dish from Hunan cuisine: turtle meat braised until tender, believed to nourish yin and replenish blood.
Ingredients
Turtle (place in basin with hot water to expel urine, chop off head and feet, split open, remove shell and innards, wash and cut into pieces)
1 (250-500 g)
Rapeseed oil (for stir-frying)
60 g
Yellow wine (for cooking)
20 g
Ginger (sliced)
to taste
Scallion (cut into sections)
to taste
Sichuan peppercorns (seasoning)
to taste
Rock sugar (seasoning)
to taste
Soy sauce (seasoning)
to taste
Instructions
1
Preparing the turtle meat
Place the turtle in a basin, add hot water (about 40°C) to make it expel its urine, then chop off its head and feet, split it open, remove the shell and innards, wash, and cut the turtle meat into chunks.
2
Braising
Add rapeseed oil to the pan. Once hot, add the turtle meat chunks and stir-fry repeatedly. Add ginger, scallion, Sichuan peppercorns, rock sugar and other seasonings, then add soy sauce and yellow wine, pour in an appropriate amount of water, and simmer over low heat until the turtle meat is tender.
