Ginkgo and Softshell Turtle

Ginkgo and Softshell Turtle

　　Ginkgo and Softshell Turtle

Ingredients:

Cleaned softshell turtle (500g), pork belly (100g), prepared and cleaned ginkgo nuts (250g), fried minced garlic (25g), red chili (5g), ginger slices (5g), soaked dried mushrooms (20g), refined salt (5g), pepper (0.1g), sesame oil (1g), cooking wine (5g), cornstarch (15g), wet starch (5g), stock (400g), cooking oil (1000g, with 100g consumed).

Method:

(1) Cut the softshell turtle into pieces (each about 20g). Mix with dry cornstarch and 10g of light soy sauce. Peel the pork belly and slice it into 3mm-thick pieces for later use.

(2) Heat a wok over medium heat, add oil and heat until 150°C (moderate heat). Deep-fry the turtle pieces for about 2 minutes, then remove and drain in a colander. Return the wok to the stove, add ginger slices, pork belly, mushrooms, and turtle, and stir-fry briefly. Add cooking wine, stock, refined salt, sliced red chili, and 2.5g of MSG. Bring to a gentle simmer, then reduce to low heat and braise for 15 minutes. Add ginkgo nuts, stir well, and transfer to the wok. Add fried minced garlic, cover, and simmer for about 5 minutes until the turtle is tender. Remove the chili slices. When the liquid reduces to about 120g, return it to the wok, add 2.5g of MSG and pepper. Thicken with diluted wet starch, then drizzle with sesame oil and 25g of cooked pork fat. Serve on a plate.

Features:

Tender, richly aromatic, and full of gelatinous texture.