THE CHINESE COOK BOOK
99
TURTLE SOUP
龜
QUY湯
TONG
- 3 turtles
- 2 cups mushrooms
- 2 cups chestnuts
- ½ pound Chinese roast pork
- ½ cup Fun Wine
- 1 teaspoonful ginger root juice
- 25 cents' worth of Bug Kay
(a) Put the live turtles into a cooking-pan of cold water. Bring to a boil slowly.
(b) Remove the shell and interior. Wash. Cut the meat into pieces 1 inch by 1 inch by 1½ inches.
(c) Have a hot fire. Put 2 tablespoonfuls of oil into a frying-pan. When the oil is very hot put in the meat, Fun Wine, and ginger root juice. Fry for 10 minutes. Turn constantly.
(d) Cut the bamboo shoots into pieces ¾ inch by 1½ inches by 1/16 inch. Cut the pork into pieces ¾ inch by 1½ inches by ¾ inch.
(e) Add to the meat in the frying-pan, the
