Zhupai Turtle

Zhupai Turtle

　　Zhupai Turtle

　　Ingredients: one turtle (about 750–1000 grams), 75 grams of Zhupai sauce, 10 grams of minced garlic, 5 grams of minced ginger, 10 grams of moistened dried tangerine peel powder, 100 grams of roasted pork belly, 50 grams of shiitake mushrooms, 24 pieces of bamboo shoot flowers (if unavailable, chestnuts or longan can be substituted), 50 grams of white liquor, 75 grams of lard, an appropriate amount of moistened cornstarch, a small amount of white pepper, about 500 grams of water or broth (depending on the size of the turtle, generally enough to submerge half of it).

　　Preparation Method:

　　1. First, pull out the turtle’s head, then make a horizontal cut at the neck to bleed it.

　　2. Dip the whole turtle in 55–60 degree Celsius hot water, then immediately wipe off the thin membrane covering the body and wash the turtle clean.

　　3. Make cuts on the turtle’s neck, tail, and back shell to separate the shell from the body. Remove the internal organs, clean out the lungs, throat, and other debris, trim the claws and toes, and use the back of a knife to knock out the teeth (first split the head in two). Then chop off the limbs, feet, and tail, and roughly cut the head and body into pieces.

　　4. Scald the turtle shell in boiling water to loosen the skirt (which can then be removed by hand).

　　5. Scald the turtle body in boiling water for 2 minutes, then rinse it and remove the yellow fat, debris, and blood stains before setting aside.

　　6. In a clay pot, heat 50 grams of lard along with the Zhupai sauce, minced garlic, dried tangerine peel powder, minced ginger, and turtle over low heat until fragrant. Add white liquor, pour in water or broth, and simmer until the turtle is heated through. When the turtle is about 70% cooked, add the bamboo shoot flowers, mushrooms, and roasted pork belly, then season with MSG. Thicken the sauce with moistened cornstarch, finish with a bit of lard, and transfer to a serving dish. Sprinkle with white pepper before serving.

　　Flavor Profile: Delicious, tender meat with a rich fermented soybean aroma.