Soft-shelled turtles are also called group fish and water fish. It is a good product to nourish the body. Regular consumption can improve resistance and prevent disease.
The point is that in this winter, a pot of dried soft-shelled turtle, spicy and fragrant, soft and glutinous, appetizing and refreshing, it is really cool!
Rich nutrition, nourishing top quality
Although soft-shelled turtles are delicious, be careful not to be bitten by them. The correct way is as follows:
1. Use the chopsticks to tease the turtle head. When the turtle bites the chopsticks, pull the turtle head out vigorously, then cut the neck with scissors to control the dry blood.
2. Put the turtles in boiling water and blanch them for two minutes and remove them. After showering, scrape the turtle's black skin completely. Do not scrape off the skirt.
3. Cut the knife horizontally along the joint between the turtle's belly and the turtle, and cut it all the way to the tail. Then cut from the tail to the other side, divide the turtle into two halves, then remove the visceral teeth and tail, and clean them for future use.
Master the skills easily
Now we formally explain the production method.
[Seasoning] Spicy hotpot base, ginger flakes, shallot segment, beer, cooking wine, cooked lard, minced garlic, dried red pepper segment.
[Practice] Place the non-stick pan on the fire, add lard, stir-fry ginger slices, shallot segments, minced garlic, dried red pepper segments, add spicy hot pot base material to stir-fry, add soft-shelled turtle pieces, use small Stir-fry, cook cooking wine, add the right amount of beer, bring it to the table with a wooden shovel, and heat it with a small fire near an induction cooker to start.
That's the feeling!
Some brothers eat and drink while eating. When the pot is dry, you can add a small amount of beer. The scent of wine is accompanied by the smell of soft-shelled turtles, and the spicy taste of the house is too arrogant. What a cool word! .
