Steam-Pot Turtle
A signature dish from the Zhenfeng region of Guizhou. Soft-shelled turtle is steamed in a traditional steam pot, yielding a clear, delicately savory broth.
Ingredients
Soft-shell turtle (slaughtered, shell and innards removed, coated with bile water to remove fishy smell)
to taste
Prickly ash wine
to taste
Ginger blocks (crushed)
to taste
Salt
to taste
Scallion segments
1 bunch
MSG (for seasoning clear soup)
to taste
White pepper powder (for seasoning clear soup)
to taste
Instructions
1
Preparing the Turtle
Remove the turtle's shell and innards, wash thoroughly, then dilute the gall bile with a little water and rub it all over the body. Let it sit briefly, then rinse clean with water to remove the fishy smell.
2
Cutting and Marinating
Chop the turtle into 1.3 cm small pieces, cut the soft skirt into checkerboard pieces, blanch briefly in boiling water, then add prickly ash wine, crushed ginger blocks, and salt. Mix well and marinate for a short while.
3
Steam-Pot Steaming
Place the marinated turtle pieces into the steam-pot bowl, add one bunch of scallion segments at the same time, cover with the lid, and steam until the meat falls off the bone.
4
Seasoning and Serving
Bring to the table and lift the lid. Pour in clear soup seasoned with MSG, salt, and white pepper powder, sprinkle a few scallion segments on top, and serve immediately.
