Recipe for Clear-Stewed Soft-Shelled Turtle with Water Chestnut: clear soup, fresh flavor, delicate and tender meat

Features: The broth is clear and mellow, the meat is tender and falling apart, the skirt is smooth, and it is rich, fresh and fragrant.

Ingredients: 1 soft-shelled turtle (about 750 g), 1 ham bone, 100 g ham meat, 10 g each of scallion knot, ginger slices, rock sugar, and cooked lard, 1 g refined salt, 25 g Shaoxing wine, 1 g white pepper, 750 g clear chicken broth.

Preparation: 1. Slaughter the soft-shelled turtle, blanch it in boiling water, peel off the outer membrane, cut open along the shell with a knife, lift off the shell, remove the innards (keep the turtle shell), and chop into pieces about 3.5 cm long and 1.7 cm wide (do not use the tail or feet and claws). Put them into a pot of boiling water and cook until the water boils again, then remove and drain. Cut the ham into 4 large pieces. 2. Arrange the turtle pieces neatly in a clay pot, place the ham, scallion, ginger and ham bone around the turtle, add the clear chicken broth and Shaoxing wine, cover the pot, and after bringing to a boil over high heat, skim off the foam, add the rock sugar, then turn to low heat and stew for about 1 hour. Pick out the ginger and ham bone, add salt, then take out the ham and cut it into slices and put them back into the pot, drizzle with cooked lard, and sprinkle with white pepper before serving.