Wang Ba, also known as soft-shelled turtle, is a nutritious ingredient. In Chinese cuisine, Wang Ba can be prepared in a variety of ways, including steaming, braising and stewing. Below, we will introduce a few common Wang Ba practices.
1. Steamed King Ba.
1.Wash the king, remove the entrails and shell, and cut into cubes.
2.Add ginger, green onions, cooking wine, salt and chicken essence to a bowl, mix well and marinate for 10 minutes.
3.Put the marinated Wang Ba pieces into the steamer, add a little water, and steam for 15-20 minutes.
4.Take out the steamed Wang Ba, sprinkle with chopped green onion and coriander, drizzle with a little sesame oil and serve.
2. Braised King Eight.
1.Wash the king, remove the entrails and shell, and cut into cubes.
2.Heat the pan with cold oil, add ginger slices, green onions, and garlic cloves and stir-fry until fragrant.
3.Add the king's eight pieces and stir-fry until browned.
4.Add cooking wine, light soy sauce, dark soy sauce, salt, sugar and an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.
5.Add a little chicken essence and chopped green onions, stir-fry evenly and remove from the pan.
3. Stewed soup king eight.
1.Wash the king, remove the entrails and shell, and cut into cubes.
2.Add water to a pot and bring to a boil, add ginger slices, green onions and cooking wine, and blanch Wang Bazhuo to remove the fishy smell.
3.Put the blanched Wang Ba into the stew pot, add an appropriate amount of water, ginger slices, green onions, cooking wine, salt, chicken essence and other seasonings.
4.After boiling over high heat, turn to low heat and simmer for 1-2 hours until the meat is soft and rotten.
In addition to the above common practices, you can also try some other ones according to your personal taste, such as salt and pepper king.
Eight, spicy stir-fried king eight, etc. Either way, pay attention to the freshness of the ingredients and the processing method to ensure the taste and nutritional value of the dish.
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