Braised Soft-shell Turtle in Brown Sauce

Deodorizing Soft-shell Turtle (Critical Step! These steps fully eliminate fishy odor)

1. Scald & Peel Off Outer Skin

Prepare 80°C hot water (mix boiling water with a small amount of cold water). Soak the soft-shell turtle for 1 minute. Peel off all thin black skin across the whole body, gelatinous turtle rim and skin folds on the limbs. This outer skin is the primary source of fishy smell.

2. Remove All Yellow Fat

Cut open the turtle’s belly. Scrape out every bit of yellow fat inside the abdominal cavity completely. The yellow fat carries the strongest fishy odor—none can be left behind.

3. Cut into Chunks & Blanch

Chop the turtle into large pieces along the bone seams and cut off all claw tips. Place the turtle chunks in cold water, add ginger slices, cooking wine and a dash of white vinegar. Bring to a rolling boil over high heat, skim off all bloody foam on the surface, then keep boiling for another 3 minutes. Take out the turtle and rinse thoroughly with warm water (cold water will shrink and harden the gelatinous rim), then drain all water completely.

Render Pork Belly to Extract Lard

Heat the wok, add a small amount of rapeseed oil. Put thick-cut pork belly into the wok and sauté slowly over low heat to render out fat, until pork slices turn golden and slightly charred. Scoop out the pork belly for later use. Braising soft-shell turtle with lard delivers richer flavor and prevents the meat from drying out.

Sauté Aromatic Base Ingredients

Reserve the lard rendered from pork belly in the wok. Add ginger slices, smashed garlic cloves, dried chili peppers, 1 star anise, 2 bay leaves, a small piece of cinnamon stick, and 1 tablespoon Pixian bean paste. Stir-fry over low heat until red oil oozes out and the aroma of spices fully releases.

High-Heat Sauté Turtle Chunks to Remove Moisture

Add well-drained soft-shell turtle chunks, stir-fry over medium heat for 4–5 minutes to evaporate all surface moisture, until the turtle skin turns lightly golden brown. Put the reserved pork belly back into the wok and toss evenly together.

Season & Coat with Sauce Color

Drizzle cooking wine along the wok rim to eliminate fishy odor. Add rock sugar, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and ½ tablespoon dark soy sauce. Keep stirring until every turtle chunk is evenly coated with glossy brown sauce.

Simmer to Absorb Flavor (Beer Tenderizes Meat)

Pour in half a can of beer, then add boiling hot water to submerge all ingredients completely. Put in scallion knots and onion chunks. Bring the liquid to a rolling boil over high heat, then turn to the lowest heat, cover the wok and simmer for 25–35 minutes, until the turtle calipash (gelatinous rim) becomes tender and collagen seeps out.

Reduce Sauce & Serve

Remove the wok lid, pick out scallion knots, star anise and other large spices. Add a pinch of salt and white pepper according to taste, then turn to high heat to thicken the pan sauce. Stop cooking and plate once the sauce turns thick and clings tightly to the turtle meat and calipash; toss in green and red bell peppers and stir briefly until just cooked through.