Braised Turtle with Green Pepper
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Put 1 turtle into the basin, pour 80 degrees hot water, scald the turtle to death, cover the lid to avoid the hot water splashing and hurt people, turn the turtle over with a knife in the middle, and pour the hot water after it is scalded to death. Tear off the film from the turtle.
2. The back knife is cut along the turtle shell, the tailbone is cut with a knife, the turtle cover is lifted, the internal organs of the turtle are removed, and the turtle is chopped into large pieces. Do not discard the mouth and tail of the turtle, and chop off the turtle claws. After chop them all, put them into a bowl.
3. Bring the water in the pot to a boil, add the soft-shelled turtle, drench the soft-shelled turtle and put it into cold water. After cooling down, wash away the blood, remove the fat and oil, and put it in a bowl for later use.
4. 2 large green peppers, cut with a hob, don’t need chili seeds, and serve as a plate. An appropriate amount of pork belly, cut into thick slices of pork for later use. Heat the pot, remove the right amount of oil, add the pork belly, add the right amount of water, and cook the pork belly over high heat. When the moisture is almost dry, turn to medium heat to boil off the moisture. After the water is boiled dry, reduce the heat to simmer the oil of the pork belly, and sauté the pork belly. Stir fragrant, add an appropriate amount of star anise and cinnamon, and stir-fry until broken. Add an appropriate amount of millet pepper rings and stir fry together.
5. After sautéing, add the soft-shelled turtle, add an appropriate amount of water, and stir fry together. Pour a small amount of water several times during the frying process to fry the turtle thoroughly. Then add the appropriate amount of spicy girl sauce, bean paste, dark soy sauce, and stir-fry evenly. After sautéing, pour 1 bottle of beer, add appropriate amount of salt and white pepper, then add appropriate amount of ginger and garlic, cover the pot, turn to a low heat and simmer for 20 minutes. After 20 minutes, heat up the sauce. When the soup is suitable, add large green peppers and an appropriate amount of chicken essence, stir fry until the green peppers are dead, and you can start the pot.
6. Finished picture
