The soft-shelled turtle with eight treasures is a traditional local dish in Jiangsu Province, which belongs to the Department of Jiangsu cuisine. The turtle meat is fragrant, glutinous and crispy, and the eight treasures taste fresh and mellow. It has the functions of Nourishing Yin, cooling blood, strengthening spleen, warming stomach, benefiting kidney and strengthening essence.
How To Make The Soft-shelled Turtle with Eight Treasures
Kill the soft-shelled turtle, scald it with 90 ℃ hot water, remove the surface mucus, then boil it in a water pot, remove the black clothes on the skirt and remove the fish bones. Put the cooked lard on the hot pot, put in the scallion and ginger, fry it, put in the fish, add Shaoxing wine, cinnamon, star anise and water, boil it, add salt, soy sauce and sugar, cook until the meat is rotten, and pick up the spices. Wash the glutinous rice, job’s tears and Euryale nuts, steam them respectively, and dice the bamboo shoots, ham and cake. Take a bowl, arrange the whole shiitake mushroom in a round shape at the bottom of the bowl, surround the turtle skirt around, boil the meat and cut it into small pieces, add the cooked lard, shrimp, sugar and part of the original soup together with other ingredients, mix well and put into the bowl. Steamed, take out and put into plate. Put the oil on the fire, cook the oil pan under the garlic flap, remove it, leave the bottom oil in the pan, put it into the original soup, boil it, thicken it, pour in sesame oil, pour it on the fish, sprinkle with white pepper, and then put the garlic flap around it.