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Raw material:

600g soft-shell turtle, 100g shallots, 50g ginger slices, 10g sand ginger, 50g green onions, 2 dried chili peppers, 10g salt-baked powder, 100g soup, 2g Chubang chicken powder, 5 black sesame oil grams, 5 grams of chopped coriander stems, 1 piece of high-temperature cellophane, 1 piece of tin foil, 2 packages of sea salt, 1 lemon, 3 stalks of lemongrass, 5 grams of Chubang onion and ginger cooking wine.

Preparation method:

1. Cut the soft-shell turtle into pieces, blanch them in water, fry them and remove them.

2. Stir-fry ginger slices, green onions, dried chili peppers, season with soup, salt-baked powder, Chubang chicken powder, and black sesame oil. When the juice thickens, sprinkle with minced coriander stems and minced sand ginger.

3. Wrap the soft-shell turtle in cellophane or tin foil, and place it in salt stir-fried with lemongrass and lemon peel.

Features: Dried fragrant meat with smooth texture and unique taste.