How to cook soft-shelled turtle without smelling fishy How to stew soft-shelled turtle without smelling fishy

Turtle, commonly known as Wangba, is a food on the table in many places. Turtle actually has a strong fishy smell, and it will affect the consumption if it is not cooked well. So how can we stew turtle without making it fishy?

How to cook soft-shelled turtle without making it smell fishy

Most soft-shelled turtles have fat, mostly in the middle of the muscles of the limbs. It is light yellow, greasy and has a fishy smell. When opening the lid, you must use a knife to scrape off the fat and remove the smell.

After slaughtering, the fish is initially processed by chopping into pieces, putting them into a pot, adding white wine, Huadiao wine, or tea, and stir-frying until the water evaporates. Then remove the water to remove the fishy smell.

After slaughtering and cleaning the soft-shelled turtle, remove the internal organs, put it into a frying pan and fry it briefly, which has a good deodorizing effect.

Adding seasonings such as scallions, onions, ginger and cooking wine during the cooking process can also remove the fishy smell.

How to stew soft-shelled turtle without making it smell fishy

Turtle is usually used to make soup. It has high nutritional value. If you want to avoid fishy smell while ensuring the nutritional value of food, you can refer to the following 5 methods.

1. Scrape off the fat inside the soft-shelled turtle (the yellow paste, which is generally light yellow in color). Scraping it clean can greatly reduce the fishy smell.

2. Adding ginger, cooking wine and pepper during the cooking process can effectively cover up the fishy smell.

3. You can dry-fry the turtle before adding oil, and remove from the pan when the water is almost evaporated.

4. Apply the turtle bile evenly on the turtle for a while, then rinse it with water.

5. Frying it in the pan once can also remove the fishy smell!

How to make soft-shelled turtle not smelly

First, drain the blood of the turtle. If the blood is not drained cleanly, it will be very fishy. Also, be careful not to break the bitter gallbladder inside the turtle. Then scald the turtle with boiling water and tear off the thin layer of skin on the turtle by hand. Finally, chop it into pieces and add pepper, green onion, ginger, a little white wine, and a little salt. Marinate for about ten minutes to control the moisture. Add 10 grams of cornstarch and mix well. Boil 10 quail eggs, cook them and peel them. Heat oil in a pan to 95 degrees, add quail eggs and fry until golden brown. Add turtle and fry for one minute, then remove.

Add ginger and garlic slices to the bottom of the pot and sauté until fragrant, then add 10 grams of bean paste and sauté until fragrant. Add 5 grams of hot pot base and 5 grams of spicy sauce, sauté until fragrant, add appropriate amount of water or broth, and simmer for 25 minutes.