Soft-shelled Turtle Skirt in White Sauce

Name: Soft-shelled Turtle Skirt in White Sauce
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 150 g Rehydrated soft-shelled turtle skirt (cut into rectangular pieces 6 cm long and 2 cm wide); 100 g Chicken wings; 50 g Pork ribs; 50 g Sliced pork (fatty and lean); 3 g Refined salt; 2 g Monosodium glutamate (MSG); 12 g Scallion and ginger (julienned); 25 g Cream; 20 g Shaoxing wine; 15 g Ginger juice; 35 g Rendered pork fat (lard); 15 g Wet starch slurry

Shandong (Lu) cuisine: the turtle rim is translucent and meltingly tender, served in a rich, milky-white, gelatinous sauce with an enticing aroma.

1h 35m

Easy

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Soft-shelled Turtle Skirt in White Sauce

Ingredients

Rehydrated soft-shelled turtle skirt (cut into rectangular pieces 6 cm long and 2 cm wide) 150 g

Chicken wings 100 g

Pork ribs 50 g

Sliced pork (fatty and lean) 50 g

Refined salt 3 g

Monosodium glutamate (MSG) 2 g

Scallion and ginger (julienned) 12 g

Cream 25 g

Shaoxing wine 20 g

Ginger juice 15 g

Rendered pork fat (lard) 35 g

Wet starch slurry 15 g

Instructions

Preparing the Turtle Skirt

Place the rehydrated soft-shelled turtle skirt in a pot of boiling water to remove any off-odors, rinse thoroughly with clean water, blanch once more in fresh water, and once cooled, cut it into rectangular pieces 6 cm long and 2 cm wide. Set aside for later use.

Sautéing and Simmering

Heat the rendered lard in a wok over medium heat, add the julienned scallion and ginger, and stir-fry until fragrant. Add the chicken wings, sliced pork, and pork ribs and briefly stir-fry, then pour in the milk broth, Shaoxing wine, and refined salt. Fish out and discard the scallion and ginger, bring to a boil, and skim off any foam from the surface.

Clay Pot Braising

Remove the pork ribs and arrange them on the bottom of a clay pot, then place the turtle skirt pieces on top of the ribs. Pour the chicken wings and broth from the wok into the clay pot, and braise over low heat until the turtle skirt becomes tender and soft. Remove the skirt pieces, arrange them in a bowl, then invert the bowl onto a serving soup plate.

Thickening and Saucing

Add the cream, Shaoxing wine, refined salt, ginger juice, and the original broth back to the wok. Skim off any foam once it comes to a boil, then thicken the sauce with the wet starch slurry. Stir in the MSG, drizzle with scallion oil, and pour the finished sauce over the plated turtle skirt. Serve immediately.