Braised Turtle in Brown Sauce

Braised Turtle in Brown Sauce

Introduction:

Production steps:

Step 1: cut off the head of the turtle, boil the water in the pot, bring it to a boil and add it to boil.

Step 2: take out the turtle, take off its skin, cut open the internal organs, wash and cut into pieces.

Step 3: slice green onion and ginger, chop millet pepper and set aside.

Step 4: soak mushrooms and wash hair.

Step 5: cut the fillet into pieces, add cooking wine and starch for sizing.

Step 6: heat enough corn oil in the pan, pour in turtle and tenderloin oil, remove and drain.

Step 7: leave the bottom oil in the pot, add scallion slices, ginger slices and rice pepper and stir fry until fragrant.

Step 8: pour in turtle and tenderloin, stir fry, add cooking wine, stir fry evenly.

Step 9: add soy sauce, cook for a while and color.

Step 10: pour in enough beer to avoid turtle. Put turtle shell and mushroom into the fire and bring to a boil. Then change to low fire. When the turtle meat is well cooked, the juice can be collected by high fire.

Step 11: load the plate and take it out.

Materials required:

Soft shelled turtle: moderate

Tenderloin: moderate

Ginger: moderate

Scallion: right amount

Cooking wine: moderate

Corn oil: right amount

Salt: right amount

Soy sauce: right amount

Millet pepper: right amount

Lentinus edodes: right amount

Beer: moderate

Note: using beer instead of water can remove the fishy smell of turtle.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh