Eight-Treasure Turtle

Eight-Treasure Turtle

　　Eight-Treasure Turtle is a signature dish from Guiyang. The turtle meat is tender, fragrant, and melt-in-your-mouth, while the eight-treasure filling offers a rich and mellow flavor.

　　Ingredients: One live turtle (about 750g), 50g glutinous rice, 30g fresh bamboo shoots, 25g cooked ham, 15g soaked dried mushrooms, 15g coix seed, 15g gorgon fruit, 20g yellow cake, 15g green beans, 5g shrimp roe; 25g scallions, 15g ginger, 40g Shaoxing wine, 3g cinnamon, 3g star anise, 10g salt, 25g soy sauce, 10g sugar, 35g lard, 15g garlic, 25g starch, 25g sesame oil, 2g white pepper.

　　Preparation:

　　1. Slaughter the turtle. First blanch it in 90°C hot water to remove the slimy surface layer, then boil it in a pot. Remove, scrape off the black skin on the edges of the shell, and detach the bones.

　　2. Heat lard in a wok over high heat, sauté the scallions and ginger until fragrant, then remove. Add the turtle meat, Shaoxing wine, cinnamon, star anise, and water. Bring to a boil, then add salt, soy sauce, and sugar. Cook until the meat is tender, then remove the spices.

　　3. Rinse the glutinous rice, coix seed, and gorgon fruit, steam them separately until cooked. Dice the bamboo shoots, ham, and cake.

　　4. In a bowl, arrange whole mushrooms neatly in a circle at the bottom. Arrange the turtle edge around the rim. Dice the meat and mix it with the eight-treasure ingredients, along with lard, shrimp roe, sugar, and some of the original broth. Stir well and place in the bowl.

　　5. Steam until cooked, then invert onto a plate. Heat oil in a pan, gently cook the garlic cloves until soft, then remove. Leave some oil in the pan, bring the original broth to a boil, thicken with starch, drizzle with sesame oil, and pour over the turtle. Sprinkle with white pepper and arrange the garlic cloves around the edges to finish.