How to Make Delicious Red-Braised Softshell Turtle: A Step-by-Step Guide

Q: Can I use regular soy sauce instead of light soy sauce in this recipe?
A: Yes, you can use regular soy sauce, but it will result in a slightly darker and saltier flavor.

Q: Is it necessary to use wild softshell turtle, or can I use a farmed one?
A: You can use a farmed softshell turtle, but the taste and texture may vary compared to wild ones.

Q: What can I use as a substitute for rock sugar?
A: You can substitute rock sugar with granulated sugar, but the sweetness level and the subtle flavor difference should be adjusted to taste.

Red-Braised Softshell Turtle with Pork Belly

Notes

Ingredients:

1 wild softshell turtle
1 lb pork belly
Several cloves of garlic
A few green onions
A small piece of ginger
1 tablespoon cooking wine
A few star anise and dry chili peppers
2 small pieces of rock sugar
Light soy sauce, to taste
Dark soy sauce, to taste
Reduced salt oyster sauce (brand: Tai Tai Le)
Abalone flavored chicken bouillon (brand: Tai Tai Le)

Instructions:

Prepare all the ingredients.
Cut the pork belly into chunks and fry in a pan to render the fat. Add ginger slices and 2 star anises.
Add rock sugar, light soy sauce, dark soy sauce, and enough water to cover the ingredients. Boil on high heat for a while.
In another pan, heat a small amount of oil and fry dry chili peppers, ginger slices, and garlic until fragrant. Then, add the softshell turtle and fry until it changes color.
Add the fried softshell turtle to the pork belly, throw in some green onion sections, and stir-fry over high heat.
Add reduced salt oyster sauce and stew for about 15 minutes.
Add abalone flavored chicken bouillon.
Reduce the sauce over high heat until thickened.
Showcase the finished dish.
The dish is rich in collagen, with tender and flavor-infused meat.