Ingredients
1 turtle (250-500 g / about 1/2 to 1 lb)
Seasonings
60 g vegetable oil, 20 g yellow rice wine, and appropriate amounts of ginger, scallions, Sichuan peppercorns, rock sugar, and soy sauce.
Instructions
1. Place the turtle in a basin and add warm water (about 40°C / 104°F) to make it expel its urine, then chop off its head and feet, cut it open, remove the shell and internal organs, wash thoroughly, and cut the meat into pieces.
2. Add vegetable oil to the wok and heat it, then add the turtle meat pieces and stir-fry repeatedly. Add ginger, scallions, Sichuan peppercorns, rock sugar, and other seasonings, then splash in soy sauce and Shaoxing wine. Add enough water and simmer over low heat until the turtle meat is tender.