Soft-shelled turtle, known as the "gourmet five-flavor meat" reputation, with chicken, deer, beef, sheep, pig five kinds of meat comprehensive delicious, soft-shelled turtle nutritional value is very rich, it contains protein, fat, calcium, iron, copper, animal gelatin, keratin and a variety of vitamins, has a good tonic effect on the human body, is an excellent ingredient for conditioning the body. Today we make a braised soft-shelled turtle, braised soft-shelled turtle is a big dish at various banquets, tender and fragrant, it is really evocative.
Ingredients: soft-shelled turtle, ginger, garlic, shallots, cooking wine, white vinegar, star anise, light soy sauce, sugar, beer, millet pepper, monosodium glutamate, salt, cooking oil
Specific steps:
1. Prepare the soft-shelled turtle that has been processed, put it in a large bowl, then boil a pot of boiling water, pour it directly on the soft-shelled turtle after boiling, blanch the soft-shelled turtle for about 20s, and the skin of the soft-shelled turtle is scalded after 20s, and then tear off a layer of old skin on the outside of the soft-shelled turtle, clean it after processing, cut it into small pieces and put it in a bowl for later use; Cut the ginger into small pieces, do not cut the garlic after peeling, cut the shallots into long sections, and remove the stems of the millet pepper without cutting them;
2. Get out of the pot, pour an appropriate amount of water into the pot, put the soft-shelled turtle into the pot under cold water, add a few slices of ginger and green onions, then pour in an appropriate amount of cooking wine and a small amount of white vinegar to remove the fishiness, skim off the foam in the pot after boiling on high heat, continue to cook for 3 minutes after skimming the foam, take out the soft-shelled turtle and rinse it with water after 3 minutes, drain the water and set aside;
3. Get out of the pot again, pour an appropriate amount of cooking oil into the pot, add garlic, ginger, two star anise after the oil is hot, turn on low heat and continue to stir-fry to burst the fragrance, fry the fragrance and then put in the blanched soft-shelled turtle, turn on high heat and quickly stir-fry evenly, fry the water on the surface of the soft-shelled turtle, start seasoning after the water is fried, add an appropriate amount of light soy sauce, salt, sugar, quickly stir-fry evenly to dissolve the seasoning, add millet pepper after stir-frying the fragrance, and then pour in a can of beer just over the soft-shelled turtle, turn to low heat after boiling on high heat, cover the pot and simmer for 30 minutes, When simmering for half the time, turn the soft-shelled turtle and continue to simmer;
4. After 30 minutes, open the lid of the pot, turn on the high heat to collect the soup, add a small amount of monosodium glutamate, keep stir-frying until the seasoning melts, and after the soup is thickened, you can turn off the heat and get out of the pot, put it on the plate, this home-style braised soft-shelled turtle is ready, the aroma is overflowing, the meat is tender and not fishy at all, it is really very delicious.
Tips:
1. The skin of the soft-shelled turtle needs to be removed, and it only needs to be scalded with boiling water for about 20s to easily remove the skin.
2. The fishy smell of soft-shelled turtle is relatively strong, so you need to add cooking wine and white vinegar to blanch the water to better remove the fishy smell.