Ingredients
600 g live softshell turtle (about 1.3 lbs), 20 g each of cured pork belly and dried shiitake mushrooms, 200 g (about 1 cup) stock, 10 g winter bamboo shoots.
Seasonings
10 g scallion segments, 5 g salt, 2 g each of cooking wine and ground white pepper, 1 g each of MSG and minced ginger.
Instructions
1. Clean the turtle by removing its internal organs; blanch the cured pork, shiitake mushrooms, and winter bamboo shoots, then drain; heat a wok over high heat, sauté scallion segments and minced ginger until fragrant, add the cured pork, shiitake mushrooms, winter bamboo shoots, cooking wine, and broth, briefly simmer, then transfer everything along with the liquid to a clay pot.
2. Place the turtle in a clay pot, add salt and MSG, steam until tender, then sprinkle with white pepper. This dish is a classic Guangdong-style clay pot recipe with a unique flavor and highly nourishing properties. "Rui" refers to the turtle, which is considered a symbol of good fortune and longevity due to its long lifespan and excellent health benefits for the body.