Stewed Turtle with Coprinus and Mushroom in Claypot

Name: Stewed Turtle with Coprinus and Mushroom in Claypot
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Turtle; 2 pcs Coprinus comatus; Some oil; Some salt; Some ginger; Some garlic; Some Soy sauce; Some Red dates; Some Chicken noodles; 1 piece Chaotian Pepper; Some Cooking Wine

by Simple 7700

4.9 (1)

Favorite

29

Difficulty

Easy

Time

1h 30m

Serving

3

Thanks to the high price of pork, I have more choices to get in touch with other ingredients. This time I came back from a group of turtles in the community, and I boiled the comatus comatus with the ingredients. It was very delicious. I joined two soft-shelled turtles back to the pot and they are very popular.

Stewed Turtle with Coprinus and Mushroom in Claypot

1. Cut the turtle into small pieces and wash them. Scald with boiling water to remove the film on the surface and then clean it.

2. Heat in a casserole, add oil, add minced ginger and garlic and sauté until slightly yellow

3. Add the soft-shelled turtle and stir fry until broken, add the cooking wine

4. Add salt, chicken noodles, light soy sauce and a Chaotian pepper and stir fry evenly

5. Add appropriate amount of boiling water, turn to medium heat and cook for about 20 minutes

6. Add the cut chicken leg mushrooms

7. Add the right amount of red dates. Stir well with chopsticks

8. Boil until the soup is boiling, then boil for about 20 minutes (medium-to-small fire)

9. Try the soft-shelled turtle gravy and Coprinus comatus, then turn off the heat.

Tips:
There is a layer of film on the turtle. Be sure to tear off the film after scalding with boiling water, otherwise it will be fishy.
The turtle should be stir-fried first, and then stir-fried with cooking wine until it is broken, which will better remove the fishy smell.