Medicinal Turtle and Lamb Soup
A restorative soup steamed with turtle and lamb as the main ingredients, complemented by a blend of traditional Chinese medicinal herbs.
Ingredients
Turtle (blanched, peeled, gutted, chopped into pieces, and washed)
1000 g
Lamb (deboned, boiled until cooked, and cut into strips)
750 g
Goji berries (washed)
15 g
Codonopsis root (washed)
15 g
Aconite (washed)
15 g
Astragalus root (washed)
15 g
Lychee (shelled)
10 g
Longan (shelled)
10 g
Red dates (washed, steamed, and peeled)
10 g
Cooking oil
to taste
Cooking wine
to taste
Salt
to taste
Rock sugar
to taste
White pepper
to taste
MSG
to taste
Ginger (smashed)
to taste
Scallion (smashed)
to taste
Instructions
1
Ingredient Preparation
Blanch the turtle meat briefly in 80% hot water, then remove. Peel off the rough skin, remove the internal organs, cut off the feet, chop into 3 cm pieces, wash well, and drain. Wash the goji berries, codonopsis root, aconite, and astragalus root. Shell the lychees and longans. Wash the red dates, steam with water for 15 minutes, then remove and peel. Smash the scallions and ginger.
2
Lamb Preparation
Debone the lamb and wash it. Drop into a pot of cold water and boil until cooked through, then remove, rinse once with clean water, and cut into strips.
3
Steaming
Heat cooking oil in a wok to about 60% hot. Add the smashed scallions and ginger and stir-fry until fragrant, then add the turtle pieces and lamb strips. Stir-fry, splash in the cooking wine, and continue stir-frying until the moisture evaporates to remove any gamey or muttony smell. Add water, salt, rock sugar, white pepper, MSG, goji berries, codonopsis root, aconite, and astragalus root. Transfer everything into a green-glazed clay bowl and steam until about 80% tender, then add the lychees, longans, and red dates and continue steaming until completely tender.
4
Plating
When serving, discard the scallions and ginger, sprinkle with white pepper, and bring to the table.
