Ingredients
400 g fresh turtle skirt (about 14 oz), 75 g green leafy vegetables, and clear broth as needed.
Seasonings
Yellow rice wine, fine salt, MSG, water starch, three-flavor chicken oil, scallions, sliced ginger, sliced garlic, edible alkaline water, and vegetable oil, each to taste.
Instructions
1. Blanch the green leafy vegetables in boiling water with a small amount of edible alkaline water, then remove and rinse in cold water until cool. Strain through a fine-mesh sieve to create a smooth green vegetable puree, and set aside.
2. Blanch the skirt edge in boiling water, then remove, scrape off the black skin, wash clean, and cut into rectangular pieces for later use.
3. Heat oil in a wok, add sliced garlic, scallions, and ginger slices, and stir-fry until fragrant. Add the turtle skirt, splash in cooking wine, then add clear broth, salt, and MSG. Cover and simmer until the turtle skirt is about 80% tender. Remove the scallions, ginger, and garlic slices, skim off the surface oil, add the green vegetable puree, gently stir to combine, and thicken with a water and cornstarch slurry. Remove from heat and plate.