Ingredients
- 1 softshell turtles
- 1/2 chicken
- 1 green onions
- 1 ginger
- 6 bowls bone soup
- 1 Codonopsis pilosula (Dangshen)
- 1 tablespoon goji
- 10 red dates
- 2 tablespoons vegetable oil
- 1 bowl beer
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper powder
- 1 tablespoon light soy sauce
Directions
Tips
Steps
1 Done 5 minutes | Cut off the head of softshell turtles. Remove blood and separate shell and body. |
2 Done 5 minutes | Remove and discard the internal organs of the softshell turtles. Keep the gallbladder which is in the middle of the liver. Set aside. |
3 Done 5 minutes | Rinse and remove the blood. Put softshell turtle into 80-degree water. Blanch for 3 minutes to remove bad smell and taste. |
4 Done 5 minutes | Remove from hot water and tear off the black film which is on softshell turtle shell and its body. Then cut into pieces, wash, set aside. |
5 Done 5 minutes | Wash and chop the chicken into pieces. Wash and cut the scallion into strips. Cut ginger into slices. Set aside. |
6 Done 5 minutes | Add oil to the pot and stir-fry scallion and ginger slices until fragrant. Then add softshell turtle and chicken pieces to stir-fry until medium-well. |
7 Done 5 minutes | Add beer, soup, Codonopsis pilosula (Dangshen) and stir well. |
8 Done 60 minutes | Add turtle’s gallbladder into the pot. Mix well. After that, add salt, sugar, white pepper powder, light soy sauce to stew for 60 minutes. |
9 Done 10 minutes | After stewing, top with Goji and red dates. Stir well and stew for another 10 minutes. Serve hot. |
