Steamed Soft-shell Turtle in Clear Broth
Braised Soft-Shelled Turtle (清炖甲鱼) is prepared by cutting the soft-shelled turtle into chunks, coating and deep-frying them, then steaming with garlic cloves, ham, and shiitake mushrooms. The finished dish features tender meat and a clear broth.
Ingredients
Soft-shell turtle (processed, cleaned, cut into 3 cm cubes, blood water rinsed)
100 g
Chicken broth
500 g
Chopped scallions
10 g
MSG
1 g
Scallion bundles
50 g
Wet starch (for coating)
25 g
Garlic cloves
100 g
Fine salt (1 g for coating)
2.5 g
Rehydrated dried shiitake mushrooms
25 g
Rendered pork fat (about 100 g consumed)
1000 g
Vinegar
25 g
Ground white pepper
1 g
Instructions
1
Step 1
After the soft-shell turtle has been slaughtered, cleaned, and cut into 3 cm cubes, rinse it in fresh water until the blood is gone. Drain well, then toss with 1 g of the fine salt and the wet starch to coat evenly.
2
Step 2
Place a wok over high heat and add the rendered pork fat. When the oil reaches 70–80 percent hot, add the coated turtle and fry until both sides are lightly crisped, then remove and drain.
3
Step 3
Place the garlic cloves and ginger slices in a soup bowl, add the fried turtle on top, then pour in the chicken broth along with the fine salt, vinegar, and Shaoxing wine. Arrange the ham and shiitake mushrooms around the sides, and top with the turtle rim, turtle eggs, and claws in their proper positions. Cover with the scallion bundles, then steam over a steamer until very tender. Remove from the steamer, stir in the MSG, sprinkle with the ground white pepper, and serve.
