Dongting Golden Turtle

Name: Dongting Golden Turtle
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: 1000 g Soft-shell turtle (cleaned, viscera removed); 150 g Pork belly (cut into 3 cm long, 1 cm wide, 0.2 cm thick slices); 50 g Winter bamboo shoots (cut into comb-shaped slices); 25 g Rehydrated shiitake mushrooms (stems removed, washed, large ones halved); 5 g Dried red chili peppers (for seasoning); 1 g Star anise (for seasoning); 2 g Cinnamon bark (for seasoning); 15 g Scallions (tied into knots); 15 g Ginger (peeled and smashed); 50 g Cilantro (washed); 1 g Sugar (for seasoning); 25 g Soy sauce (for seasoning); 1 g MSG (for seasoning); 25 g Shaoxing wine (for cooking); 20 g Sesame oil (for drizzling); 1 g Fine salt (for seasoning); 0.5 g White pepper powder (for sprinkling); 50 g Rendered pork fat (for stir-frying)

A classic nourishing signature dish of Hunan cuisine, featuring a savory, aromatic, and spicy flavor, thick rich broth, and tender, succulent meat. It is a premium nourishing dish.

1h 35m

Easy

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Ingredients

Soft-shell turtle (cleaned, viscera removed) 1000 g

Pork belly (cut into 3 cm long, 1 cm wide, 0.2 cm thick slices) 150 g

Winter bamboo shoots (cut into comb-shaped slices) 50 g

Rehydrated shiitake mushrooms (stems removed, washed, large ones halved) 25 g

Dried red chili peppers (for seasoning) 5 g

Star anise (for seasoning) 1 g

Cinnamon bark (for seasoning) 2 g

Scallions (tied into knots) 15 g

Ginger (peeled and smashed) 15 g

Cilantro (washed) 50 g

Sugar (for seasoning) 1 g

Soy sauce (for seasoning) 25 g

MSG (for seasoning) 1 g

Shaoxing wine (for cooking) 25 g

Sesame oil (for drizzling) 20 g

Fine salt (for seasoning) 1 g

White pepper powder (for sprinkling) 0.5 g

Rendered pork fat (for stir-frying) 50 g

Instructions

Knife work and preparation

Blanch the turtle meat in boiling water, remove the thin membrane, trim off the claw tips, wash and drain, then cut into 3 cm long × 2 cm wide pieces. Cut the pork belly into 3 cm long × 1 cm wide × 0.2 cm thick slices. Cut the winter bamboo shoots into comb-shaped slices. Remove the stems from the shiitake mushrooms, wash them, and halve any large ones. Tie the scallions into knots, peel and smash the ginger, and wash the cilantro.

Stir-frying

Place a wok over high heat, add the rendered pork fat, and add the scallions and ginger to release their aroma. Immediately add the turtle meat and pork belly and stir-fry. Pour in the Shaoxing wine and soy sauce, then add the cinnamon bark, star anise, dried red chilies, fine salt, sugar, and an appropriate amount of water. Bring to a boil and skim off the foam.

Braising

Transfer to a pot, then move to low heat and braise for 1 hour until the turtle meat is tender and falling apart.

Seasoning and plating

Add the bamboo shoot slices, shiitake mushrooms, and MSG. Sprinkle with white pepper powder, drizzle with sesame oil, and transfer to a soup bowl. Serve the cilantro in a small dish alongside.