Stuffed Soft-Shell Turtle
Stuff seasoned ground pork into the turtle and braise until tender. The meat becomes succulent and aromatic, while the broth turns rich and thick.
Ingredients
Soft-shell turtle (slaughtered and cleaned)
1
Skinless pork (half lean half fat, diced)
150 g
Ham (sliced)
50 g
Cooked bamboo shoots (diced)
25 g
Garlic cloves
to taste
Scallion segments
to taste
Ginger chunks (smashed)
to taste
Soy sauce
to taste
Sugar
to taste
Cooking wine
to taste
Black pepper powder
to taste
Water starch slurry
to taste
Fine salt
to taste
Cooked pork lard
to taste
Instructions
1
Prepare the filling
Choose pork with half lean and half fat and dice it. Dice the cooked bamboo shoots as well. Place them together in a bowl, add salt and water, and stir into a filling. Slice the ham and smash the ginger chunks.
2
Prepare the soft-shell turtle
After slaughtering the turtle, chop off the tail and claw tips. Place it in a basin, briefly scald with hot water, then transfer to cold water. Scrape off the membrane from the entire body. Under the shell, use the tip of a knife to slice from the neck down to the tail. Remove the internal organs, keep the liver, wash clean, and drain the water.
3
Stuff and braise
Fill the meat filling into the turtle's belly through the knife cut and seal the opening with water starch slurry. Heat a wok over high heat, pour through a strainer to drain the oil. Return the wok to high heat, add scallions, ginger, garlic cloves, ham slices, and the turtle. Add water just covering the turtle, then add soy sauce, salt, and sugar. Once it boils, switch to low heat and braise until tender. When the broth reduces to half, pour in the cooking wine, thicken with water starch slurry, sprinkle with black pepper powder, plate up and serve.
