Sea Turtle with Ginseng and Ophiopogon

Sea Turtle with Ginseng and Ophiopogon

　　Sea Turtle with Ginseng and Ophiopogon

　　　Flavor and texture:

　　The turtle meat is tender and smooth, the broth is rich, the egg flavor is strong, and it has the effects of nourishing yin, enriching blood, benefiting qi, and strengthening the spleen.

　　Main ingredients:

　　One live soft-shelled turtle (about 500–1000 grams), 5 grams of ginseng, 10 grams of poria cocos, 20 grams of floating wheat, one egg, 50 grams of ham.

　　Side ingredients: 15 grams of ginger, 15 grams of scallion, 3 grams of salt, 15 grams of cooking wine, 1 gram of monosodium glutamate, [amount] grams of chicken broth, 50 grams of raw pork fat.

　　Preparation:

　　1. Cut off the turtle’s head and neck, drain the blood, place it in a basin, and blanch in boiling water for 3 minutes. Remove, then use a small knife to scrape off the black membrane on the back and skirt edge, peel off the white skin from the four feet, remove claws, tail, and abdominal shell, take out the internal organs, and wash clean.

　　2. Place the turtle and clear water in a wok, bring to a boil over high heat, then simmer over low heat for about half an hour. Remove and place in warm water to remove yellow fat, then strip off the back shell, belly plate, and coarse bones from limbs. Wash and cut into 3 cm cubes, place in a bowl.

　　3. Slice the ham, dice the raw pork fat, and cover the turtle pieces. Add half of the seasonings (not including MSG for now), minced ginger, and appropriate amount of clear broth into the bowl. Wrap the floating wheat and poria cocos in cloth, tie securely, and place them in the broth.

　　4. Grind the ginseng into a fine powder and sprinkle it on top. Seal the bowl opening tightly with damp cotton paper, then steam for 3 hours until the turtle becomes very tender.

　　5. After steaming, remove the scallion segments, turn the bowl over, pour the original broth into a pot, season with the remaining half of the seasonings and a little MSG. Bring to a boil, skim off any foam, crack another egg into the broth, cook briefly, then pour it over the turtle before serving.