Ingredients
500 g (about 1 lb) softshell turtle, half a ham bone, 70 g ham, 10 g cooked pork, 3 cups clear broth.
Seasonings
Sesame oil, scallions, and ginger, each to taste; a pinch of rock sugar and ground white pepper; 1 tablespoon of Shaoxing wine.
Instructions
1. Select ham with both fat and lean portions, cut into 4 large pieces; wash the ham bones and drain dry.
2. Stun the turtle by extending its head to the neck near the shell edge, then slaughter it and drain the blood completely. Immerse it in 80°C (175°F) hot water to scald, then peel off the skin and membrane. Using a knife, cut along the edge of the shell, lift off the top shell, and remove the innards (reserve any turtle eggs), feet, and tail. Rinse clean, then chop into pieces about 3.3 cm (1.3 inches) long and 2 cm (0.8 inches) wide. Blanch the pieces in boiling water until it returns to a boil, then drain and rinse once more.
3. Place a clay pot, first neatly arrange the turtle pieces in the bottom, then surround them with the ham, scallion (tied in a knot), ginger (smashed), and ham bone. Add clear broth and Shaoxing wine, cover the lid, and bring to a boil over high heat. Skim off any foam, add rock sugar, then reduce the heat to low and simmer for about 1 hour. Discard the scallion, ginger, and ham bone. Remove the ham, slice it, and return it to the pot. Drizzle with sesame oil and sprinkle with white pepper. This dish features a clear, pure broth, tender and richly flavored meat, smooth and slippery turtle skirt, and no fishy taste.