Braised Turtle Skirt & Duck Tongues Posted by: Category: sea food

Ingredients: 1 turtle about 1000g, 24 duck tongues, 12 ham slices, 12 green cabbage hearts, 500g delicious soup, fresh mushroom sh sugar, rice wine, pepper, chives, ginger

Recipe

Take down the skirt from the turtle, scald it in boiling water, scrape off the black film. Boil the duck tongues to be done, re roots of the tongues. Soak the ham slices in syrup for a moment to do away with the salty taste. Scald the turtle skirt and tongues in boiling water, then move them in heated oil in a frying pot. Braise the chives and ginger with delicious soup un then take out chives and ginger, put in the turtle skirt, duck tongues and the seasonings, stew them to be well-done, put slices, mushroom shreds, cabbage hearts, concentrate the soup with an intermediary fire, then place them in a vessel.