Stewed Turtle with Chrysanthemum Recipe
Sauce Thickened Dishes Recipes

 
Ingredients:

1
1/6 lb
2 tbsp
2 tbsp
10 oz
1
2/3 lb
1 oz
3 tbsp
1 can
2 cup
2 tbsp
1 tbsp
1 1/2 tsp
1 tsp
1 tbsp

 

turtle (about 1 1/3 lb)
young ginger
white vinegar
white fine granulated sugar
bamboo shoot
white chrysanthemum
carrot
salted ham
sesame oil
mushrooms
soup stock
dark vinegar
sherry (wine)
salt
MSG
cornstarch
 

Directions:

1. Cut off the head of the turtle at the neck, drain blood then scald in boiling water for 5 minutes. Peel the skin and shell, remove the intestines and stomach, cut into pieces about 1 5/8 inches long and 1 1/8 inches wide.

2. Cut 1 oz ginger into flower shapes, the other 1 oz ginger in long slices. Scald ginger then marinate with 2 tbsp white vinegar and 2 tbsp sugar, coat for a while as pickled ginger.

3. Parboil bamboo shoot and slice.

4. Parboil carrot and slice in flower slices.

5. Clean a chrysanthemum.

6. Boil salted ham and dice.

Methods:

1. Heat pan, add 3 tbsp sesame oil, mushrooms, bamboo shoot, turtle, ginger slice into the pan, then stir, mix well, add 2 cup soup stock, 2 tbsp dark vinegar, 1 tbsp sherry, 1 1/2 salt, and 1 tsp MSG to the pan heat till boiling, add pickled ginger and 1 tbsp cornstarch paste to thicken then remove.

2. Put the shell of turtle bottom side facing up in the center of a platter, add turtle meat filling then top with a white chrysanthemum, sprinkle salted ham in the center of flower and serve.