Method:Broiling




Raw material

Live soft-shelled turtle 1, pig board oil 50 grams, crystal sugar 50 grams, onion section, Jiang Piange 10 grams, cooking wine, soy sauce each 20 grams, aromatic vinegar 10 grams, fresh soup 500 grams, wet starch 10 grams, lard 50 grams.


Manufacture

1st, the soft-shelled turtle slaughters, cuts the soft-shelled turtle shell, removes the internal organs, governs only. The armor fish flesh chops Cheng Kuai. The pig board oil cuts comes of age.
2nd, under the soft-shelled turtle flesh lump enters boils in the kettle to go to the blood stain to bail out clearly, under enters the soft-shelled turtle shell to pass clearly again bails out.
3rd, in the pot puts the lard 40 gram fever heat, gets down enters the onion section, Jiang Pianbao to be fragrant, gets down enters the armor fish steak to stir-fry before stewing fries, boils into the cooking wine, gets down enters pig board oil Ding, the fresh soup fire to boil, changes to the flame capping to cook in a covered vessel burns micro ripe.
4th, sorts the onion section, the ginger piece, joins the soy sauce, the crystal sugar, the capping continues to cook in a covered vessel burns crisply to the armor fish flesh rotten, joins the aromatic vinegar, thickens soup, drenches into addition the lard with the wet starch slightly burns, the armor fish flesh takes out loads in the plate, above covers the soft-shelled turtle shell, the raw juice pouring namely becomes again the pot on the soft-shelled turtle.


Characteristic

The fish flesh is fresh and tender, fragrant thick mellow.


Operation prompt

After the soft-shelled turtle slaughters, must use the boiling water immersion first, brushes in the depilation the choroid, blows only skirt hem's choroid with the knife, rips four foot white clothings.

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