Winter Melon and Turtle Soup
Overview
Today I recommend you a winter melon and turtle soup. This soup is not fishy or greasy, and is extremely delicious. It is not as good as eating big fish or meat. It is not only a great tonic, but also has the effect of moisturizing and anti-aging.
Tags
Ingredients
Steps
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Ask someone to help you clean up the live turtle you bought and remove the internal organs.
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Open the lid, remove the butter inside and clean it.
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Add an appropriate amount of water to the pot and bring to a boil, add the washed turtle and blanch it for 1 to 2 minutes and take it out.
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Scrape off the black and old skin from all parts of the turtle's body. This procedure is actually very simple. The old skin of the blanched turtle will fall off with just one scrape. Rinse it repeatedly with clean water and check carefully to see if there are any missing areas.
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Peel and wash the green onions and roll them into rolls for easy removal. Peel and wash the ginger and slice it into thin slices.
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Peel and remove the flesh from the winter melon, wash and cut into cubes and set aside.
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Add an appropriate amount of water to the casserole, add the rinsed turtle, add a little cooking wine to remove the fishy smell, add green onions and ginger slices, bring to a boil over high heat and simmer over low heat.
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Simmer over medium-low heat for about half an hour.
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Open the lid of the pot, add the winter melon and red dates, bring to a boil over high heat, and simmer over medium to low heat.
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Stew until the winter melon is transparent. Add some salt to taste. If you like, you can add some pepper and coriander. I didn't add anything because adding these adds another kind of umami flavor. I prefer the original fresh soup!
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Turn off the heat, pick out the green onion and ginger, and take it out of the pot. It's cold, so have a bowl of turtle soup. It's warm, comfortable, nutritious and delicious.
