Braised Turtle Rim
Braised Turtle Rim is a dish made from prepared soft-shell turtle rim as the main ingredient, accompanied by winter bamboo shoots, dried mushrooms, and bok choy. It is slow-braised over low heat, producing a glossy red sauce with a shiny glaze and a rich, savory-umami flavor.
Ingredients
Soaked turtle rim, sliced thin against the grain
300g
Winter bamboo shoots, sliced
10g
Rehydrated shiitake mushrooms, halved
10g
Bok choy, cut into segments
10g
Scallion pieces
5g
Ginger pieces
5g
Garlic cloves, smashed
2 cloves
Shaoxing wine
5g
Sichuan pepper water
5g
Soy sauce
25g
MSG
1.5g
Sugar
1.5g
Lard
50g
Wet cornstarch slurry
20g
Stock
100g
Instructions
1
Prep
Slice the soaked turtle rim against the grain into thin slices. Slice the winter bamboo shoots. Cut the bok choy into segments. Halve the shiitake mushrooms. Smash the garlic cloves with the flat of a knife.
2
Blanch
Bring water to a boil in a wok, add the turtle rim and blanch until just cooked through, then remove and drain well.
3
Braise
Heat the lard in a wok. Add the scallion pieces, ginger, garlic, and soy sauce to bloom the aromatics. Pour in the stock, then fish out and discard the scallions, ginger, and garlic. Add the Sichuan pepper water, sugar, MSG, turtle rim, shiitake mushrooms, bamboo shoots, and bok choy. Simmer over low heat for about 4 minutes. Thicken with the wet cornstarch slurry, drizzle with a little hot oil to finish, and transfer to a plate to serve.
