?Braising is a cooking method that involves cooking meat or vegetables in a small amount of liquid over low heat. This recipe is for a braised soft-shelled turtle. The turtle is first browned in a pan, then braised in a mixture of chicken broth, soy sauce, and rice wine. The result is a tender, flavorful dish that is perfect for a winter meal.
Slice the soft shells and claws of the soft-shelled turtle. Cut the streaky pork into 2 pieces.
Heat oil in a wok till 7-fold hot, drop in garlic, stir-fry and remove, drop in the shells and claws of the soft-shelled turtle, stir-fly, when there is no water left, drop in streaky pork, scallion and ginger, mushrooms and cooking wine, stir-fry, pour in water, bring to the boil, then braise over a medium heat till soft.
Pick out the scallion ginger, and streakly pork. Put the soft shelled turtle on a plate. Boil the soup stock until concentrated, season, then pour over the shells and claws.
Ingredients
Directions
Slice the soft shells and claws of the soft-shelled turtle. Cut the streaky pork into 2 pieces.
Heat oil in a wok till 7-fold hot, drop in garlic, stir-fry and remove, drop in the shells and claws of the soft-shelled turtle, stir-fly, when there is no water left, drop in streaky pork, scallion and ginger, mushrooms and cooking wine, stir-fry, pour in water, bring to the boil, then braise over a medium heat till soft.
Pick out the scallion ginger, and streakly pork. Put the soft shelled turtle on a plate. Boil the soup stock until concentrated, season, then pour over the shells and claws.
