Stir-Fried Turtle Slices
Fresh and savory with a light brown hue, this stir-fried soft-shelled turtle slice dish is suitable for all seasons.
Ingredients
turtle meat (washed and cut into thin slices)
150 g
bamboo shoot slices
200 g
egg white
1
dried flatfish powder (sprinkled on the finished dish)
5 g
scallion
5 g
ginger slices
3 slices
MSG
a pinch
sesame oil
a pinch
shaoxing wine
a pinch
light soy sauce
a pinch
arrowroot starch (for marinating and thickening)
a pinch
white pepper powder
a pinch
minced garlic
a pinch
fine salt
a pinch
cooking oil (about 250 g for oil-blanching, drizzle a little when thickening)
to taste
Instructions
1
Marinating and Oil-Blanching
Wash the turtle meat clean and cut it into thin slices. Mix well with a small amount of light soy sauce, egg white, arrowroot starch, salt, sesame oil, white pepper, and MSG. Slide into a wok of raw oil over low heat (using about 250 g of oil), and use a spoon to slowly spread the slices out. Once they are about 60–70% cooked, pour everything out together.
2
Stir-Frying to Finish
Add the scallion, ginger slices, minced garlic, and bamboo shoots to the wok and briefly stir-fry. Then add the turtle slices together with the seasonings (white pepper, shaoxing wine, MSG, etc.) and stir-fry briefly. Add arrowroot starch to thicken while drizzling in a little cooking oil. Plate up and sprinkle the dried flatfish powder on top to finish.
