Softshell Turtle Yin-Nourishing Soup
After thoroughly cleaning and blanching the soft-shelled turtle meat, simmer it with medicinal herbs including rehmannia root and anemarrhena rhizome to nourish yin and reduce internal heat.
Ingredients
Softshell turtle meat (cut neck to bleed, remove innards, claws, tail, black skin, and shell; chop into pieces and blanch)
800 g
Sheng di (raw Rehmannia root), washed
25 g
Zhi mu (Anemarrhena rhizome), washed
10 g
Bai bu (Stemona root), washed
10 g
Di gu pi (Lycium bark), washed
15 g
Cooking wine
to taste
Fine salt
to taste
Sugar
to taste
Scallion segments
to taste
Ginger slices
to taste
Pork lard
to taste
Chicken broth
to taste
Instructions
1
Ingredient Preparation
Place the turtle belly-down; once the head extends, grab the neck and pull it out, sever it cleanly at the neck and let the blood drain completely. Then, with a knife, cut from the base of the neck down to the tail to open the belly, remove the innards, chop off the claws and tail, and soak in hot water. Rub off the white mucous membrane, scrape away all the black skin, peel off the shell, chop the turtle into 6 pieces, place into a pot of cold water, bring to a boil, remove, and rinse clean. Wash the Bai bu, Di gu pi, Sheng di, and Zhi mu.
2
Stewing
(The original text was interrupted and no specific stewing steps were provided; the typical method is to combine the turtle meat with the herbs and seasonings in a pot and simmer until tender.)
