Turtle 1000 grams, cooked ham 50 grams, water hair mushrooms 10, 50 grams of fat meat, garlic 10, onion 8, ginger 10, a little white pepper, cooking wine 1.5 tablespoons, chicken oil, sesame oil the right amount.
Production process:
1 Cut the soft-shelled turtle to a clean cut, scald with boiling water, remove the shell, and pound it into pieces of 2.5cm square, wash, drain water, put wine, salt and pickle for 10 minutes, filter out salt water, take steamed dip and put it first. Into the cover shell, then put the turtle.
2 Cut the cooked ham into thin slices 2.5 cm long and 1.6 cm wide. Mushrooms washed to pedicle small pieces, peeled garlic, fat meat cut into 3, white pepper crushed, diced onion, add ginger, salt into the steamed bun, under the wine, sesame oil.
3 Put the steamed broth of the well-prepared ingredients steamed, remove the onion, ginger, and fat, pour the turtle into a bowl, place the head, tail, and feet with chopsticks, cover with a turtle shell, and let the head, tail, and feet be exposed. A small portion of the soup is topped with chanterelle oil.
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