Yellow stewed soft-shelled turtle is a traditional famous dish in Weifang, Shandong, with soft-shelled turtle and fat hen as the main ingredients, the taste is fresh and mellow, rich in nutrition, it is not only a delicious dish, but also a nourishing product.

It is said that during the Qianlong period, when Zheng Banqiao was the county magistrate in Weifang, he happened to encounter this dish and praised it, which made this dish that was originally only in Weifang folk to spread.

This kind of legend of a celebrity is actually not very credible, but if it is a joke, there is nothing wrong with it.

Xu Wenhai quickly removed all the bloody membranes on the surface of the soft-shelled turtle, and then used a kitchen knife to lift the upper cover of the soft-shelled turtle to clean out the internal organs and oil of the soft-shelled turtle.

Then soak the soft-shelled turtle in water to remove the blood, and then start cleaning up the hens.

Although the dish of braised soft-shelled turtle is only soft-shelled turtle in the name of the dish, if you want it to be delicious, the hen is indispensable, and it can be said to be the most important ingredient.

Hens have a lot of oil, which can make soft-shelled turtles more fragrant, and at the same time, the umami substances contained in hens will also make soft-shelled turtles taste better.

Pluck the chicken feathers and burn the chicken skin over a fire to remove the stray hair from the chicken skin.

Then Xu Wenhai took a kitchen knife and cut it open from the back of the chicken, and took out the chicken internal organs and the large pieces of fat inside.

Put the fat in a bowl and these can be boiled to make chicken fat.

Wash the edible offal such as chicken heart and chicken liver and set it aside, and when you make it later, put it directly into the pot and cook it together.

Xu Wenhai has been cooking for half his life, and it is not only efficient to clean up, but also very clean.

After the hen was cleaned up, Xu Wenhai soaked the chicken in cold water to remove the blood, and by the way, he fished out the soft-shelled turtle that had been soaked in the water before.

Start changing the knife.

Soft-shelled turtle knife change generally follows the principle of complete lid and remaining cut.

In other words, the top cover and skirt of the soft-shelled turtle should be intact, and the rest of the parts should be cut into pieces.

When it comes out of the pot in this way, the meat of the soft-shelled turtle is first laid out, and then the upper lid is buttoned up, and the soft-shelled turtle can return to its previous form again, which is what diners like to see.

As a chef, Xu Wenhai naturally has to cater to the bad tastes of customers.

Putting soft-shelled turtles in a lifelike shape will not taste better, but it can be sold at a more expensive price.

Well, although a chef is only a profession of cooking, while cooking, you must also raise the price of the dishes as much as possible.

When the price of the dish rises, the value will rise.

And the key point to increase the price of dishes is naturally the appearance of the dishes.

If you don't look good, why do you let others pay for it willingly?

At the end of the day, it's a world of faces.

It's not just people who need to look at their faces, but also food.

The soft-shelled turtle is chopped into pieces of about three centimeters, and after being cleaned again, Xu Wenhai puts the soft-shelled turtle pieces in a pot under cold water, puts ginger slices of cooking wine in the pot, and then turns on the fire to blanch the soft-shelled turtle.

When the water boils, skim off the foam, then take out the soft-shelled turtle and rinse it and set it aside for later use.

Next, take out the hen soaked in the water and chop it into pieces, boil the water again, put ginger cooking wine in the water, and pour the hen pieces into it to boil.

Then take it out as well, rinse it and set it aside.

After blanching both ingredients, they are ready to be prepared on the stove.

Xu Wenhai brought a casserole, put all the hen pieces and soft-shelled turtle pieces into it, added the broth, then put in the green onion and ginger slices, poured in some Huadiao wine, boiled over high heat, and then turned to low heat to simmer.

"Xiao Clumsy, the biggest difference between this yellow braised soft-shelled turtle and the overlord farewell concubine is here, the yellow braised soft-shelled turtle does not have the step of stir-frying, and it is directly put into a casserole and simmered over low heat.

In this way, the soft-shelled turtle absorbs the aroma and umami of the hen, and the texture and taste will become better. ”

After Xu Wenhai turned down the heat, he told Xu Zhuo about the characteristics of this dish.

If you don't stir-fry, you can start cooking directly in the pot, which can naturally maximize the meat quality of the ingredients and maintain the tender taste, but it also has higher requirements for the ingredients.

That is, it has to be fresh.

Whether it is a hen or a soft-shelled turtle, it must be freshly killed, otherwise the meat simmered in a casserole will be absolutely fishy and hard, making it difficult to swallow.

So the phrase "high-end ingredients often only need the most simple cooking" makes sense.

The more high-end the ingredients, the easier it is to prepare.

For example, this yellow braised soft-shelled turtle, the requirement for ingredients is to kill freshly, and the hen must also be fat.

Some braised dishes, such as braised soft-shelled turtle or soft-shelled turtle stewed chicken, do not emphasize that the ingredients are freshly killed because of the stir-frying process.

Xu Wenhai hadn't seen Xu Zhuo for a while, and he talked a lot.

Because every time he saw Xu Zhuo, he had a feeling that the child had grown up again.

I always feel that if I don't teach him something, I'm afraid that I won't have anything to teach him in the future.

When the chicken nuggets and soft-shelled turtle in the casserole were being stewed, Xu Wenhai was not idle.

He cut some shredded green onions and ginger, which is the ingredient to be used later in the yellow stew step.

After doing this, Xu Wenhai took a serious turn in the back kitchen of the Sifang Restaurant with his hands behind his back.

This newly designed kitchen is not only spacious, but also makes the use of space to the extreme, making the whole kitchen busy and organized.

In the future, if the Xujia Restaurant is renovated, the back kitchen will also be made like this.

Twenty minutes later, the soft-shelled turtle and chicken pieces in the pot had been stewed, Xu Wenhai brought the casserole off the stove, and then carefully fished out the meat in the pot with a colander to separate the meat from the soup.

Next, Xu Wenhai put the wok on the stove and put some boiled chicken fat in the pot.

After the fat melted, he put the chopped green onion and ginger into it and stir-fryed.

Because it is chicken fat, the shredded green onion and ginger are quickly browned.

Xu Wenhai poured the original soup in the casserole, and then poured in light soy sauce, dark soy sauce, cooking wine, and salt in turn.

You only need to put a little bit of dark soy sauce, mainly to make the soup in the pot slightly darker.

You must not put too much, otherwise this yellow stewed soft-shelled turtle will become a red stewed soft-shelled turtle.

After the soup in the pot is boiling, pour in the soft-shelled turtle pieces and chicken pieces, cover the pot and simmer for a few minutes.

Then reduce the juice on high heat, wait until the soup becomes thick and golden brown, Xu Wenhai poured some sesame oil into the pot, and then began to turn off the heat and remove from the pot.

Take a small casserole pot with a lid, spread the soft-shelled turtle pieces and chicken pieces underneath, place the soft-shelled turtle head and limbs on the top, and then fasten the lid of the soft-shelled turtle on top.

Carefully pour the soup in the pot and garnish with a few sprigs of coriander, and this yellow stewed soft-shelled turtle is ready.

The soup just didn't go past the skirt of the soft-shelled turtle, and you couldn't see the chicken nuggets underneath, which may be the origin of the name of the dish.

Xu Wenhai put the lid on the side, and then said to Xu Zhuo: "Now I will teach you how to make salt and pepper shrimp, you learn it hard, this dish is very simple, almost as soon as you learn it, you will ...... it."