Stewed Turtle with Water Chestnuts (Qing Dun Ma Ti Bie)
A classic Anhui dish, tender turtle meat, sweet water chestnuts, clear broth, pure flavors, nourishing and not greasy.
Ingredients
9 items- Turtle 1 (approx. 600g)
- Water chestnuts 200g
- Ham 30g
- Ginger 1 piece
- Green onions 2 stalks
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper a pinch
- Oil 1 tbsp
Nutrition
Steps （8 steps）
Blanch the cleaned turtle chunks in boiling water for 2 minutes, scrape off black film, rinse thoroughly.
Put turtle in a pot with cold water, ginger, green onion, 1 tbsp wine. Bring to a boil, skim foam, cook 3 min, drain.
Slice ham, ginger, green onions. Peel and slice water chestnuts.
Heat oil in a pot over medium heat, sauté ham, ginger, green onion for 2 min until fragrant.
Turn heat to high, add turtle, stir-fry until lightly browned, splash in 1 tbsp wine, about 3 min.
Add enough boiling water to cover turtle, bring to boil, reduce to low heat, skim excess fat.
Add water chestnut slices, cover, simmer for 60 min until turtle is tender and broth turns milky.
Season with salt and white pepper, garnish with green onion, serve.
Tips
Choose a fresh live turtle. Blanching from cold water removes gamey smell. Long simmering ensures tender meat. Add goji berries for color if desired.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.