Ingredients
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1 softshell turtles
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1/2 chicken
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1 green onions
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1 ginger
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6 bowls bone soup
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1 Codonopsis pilosula (Dangshen)
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1 tablespoon goji
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10 red dates
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2 tablespoons vegetable oil
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1 bowl beer
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1 teaspoon salt
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1 teaspoon sugar
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1/2 teaspoon white pepper powder
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1 tablespoon light soy sauce
Directions
Tips
Steps
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1
Done
5 minutes
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Cut off the head of softshell turtles. Remove blood and separate shell and body. |
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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. |
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3
Done
5 minutes
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Rinse and remove the blood. Put softshell turtle into 80-degree water. Blanch for 3 minutes to remove bad smell and taste. |
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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. |
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5
Done
5 minutes
|
Wash and chop the chicken into pieces. Wash and cut the scallion into strips. Cut ginger into slices. Set aside. |
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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. |
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7
Done
5 minutes
|
Add beer, soup, Codonopsis pilosula (Dangshen) and stir well. |
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8
Done
60 minutes
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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. |
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9
Done
10 minutes
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After stewing, top with Goji and red dates. Stir well and stew for another 10 minutes. Serve hot. |
