How to Make Sizzling Iron Plate Soft-Shell Turtle, and Its Characteristics: A Classic, Tender and Flavorful Way to Enjoy Soft-Shell Turtle

Sizzling iron plate soft-shell turtle is a dish made with soft-shell turtle as the main ingredient, served or cooked with the help of a heated iron plate, and it is fairly common in restaurants and on family dinner tables. Generally, the soft-shell turtle is first chopped into pieces and blanched in water, then braised with ginger, garlic, chili and other seasonings until the flavors are absorbed, and finally placed on a piping hot iron plate, where the residual heat keeps it warm and enhances the aroma.

The most distinctive feature of this dish is the steam rising and rich aroma when it is brought to the table; the iron plate keeps the broth hot for a longer time, so the flavor grows stronger the more you eat. The soft-shell turtle's calipash is rich in gelatin, becoming soft and glutinous after braising, while the meat is tender and fine, and the savory, fresh, mildly spicy flavor is very appetizing.

When making it, it is advisable to choose a live soft-shell turtle; when slaughtering and cleaning it, remove the fat inside the body and the parts that easily turn bitter, then scald it with hot water to remove the surface membrane, which can effectively reduce the fishy smell. Do not use too high a heat when braising; once the calipash is soft and tender and the broth is thick, transfer it to the heated iron plate. Before serving, you can lay onion or scallion sections on the iron plate, which both prevents sticking and adds aroma.

Soft-shell turtle has a relatively high protein content, and the iron plate cooking method uses relatively moderate oil, and the broth is also quite popular for mixing with rice. It should be noted that soft-shell turtle soup and meat are rich and cloying, so people with weak digestion should not eat too much at one time; when buying finished products or ingredients, choose proper channels to ensure the raw materials are fresh and safe.