Braised Turtle in Soy Sauce

Braised Turtle in Soy Sauce

　　Braised Turtle in Soy Sauce

Ingredients:

    750g cleaned turtle (soft-shell turtle), 250g pork belly, 25g soaked and shredded mushrooms, 50g fried garlic, 5g ginger slices, 5g red chili, 5g salt, 5g MSG, 0.5g white pepper, 0.5g sesame oil, 15g oyster sauce, 10g Shaoxing wine, 5g cornstarch, 500g stock, 1000g cooking oil (consumes 120g), 25g lard.

Method:

    (1) Cut the turtle into pieces (each about 20g), marinate with cornstarch and 10g light soy sauce. Slice the pork belly into 3mm-thick pieces.

    (2) Heat a wok over medium heat, add oil and heat until 50% hot. Add the turtle pieces and deep-fry for about 2 minutes, then remove with a strainer to drain excess oil. Return the wok to the stove, add ginger slices, pork slices, mushrooms, and turtle pieces. Stir-fry, then splash in Shaoxing wine. Add stock, salt, red chili, 15g oyster sauce, 2.5g MSG, bring to a gentle simmer. Transfer to a clay pot, cover, and braise for about 20 minutes. Add fried garlic and braise for another 10 minutes until tender. When the liquid reduces to about 150g, remove ginger slices and red chili. Reheat the wok, add 10g oil, return the turtle pieces, add 2.5g MSG and white pepper. Thicken with a cornstarch slurry, drizzle with sesame oil and 25g lard, stir well, and serve.

Features:

    The meat is tender and soft, rich in collagen, with a strong aroma.