齊魯網·閃電新聞11月22日訊 小雪至，圍爐暖。來一碗熱騰騰的黃燜甲魚，為冬日的味蕾帶來一抹不可多得的溫情與滋補。

As Minor Snow arrives, the cozy warmth of a stove gathers us together. Let's share a bowl of steaming braised soft-shelled turtle, a rare winter treat offering both warmth and nourishment.

線椒切丁，姜切片，大蔥和湖南辣椒切段，

處理好的甲魚切塊，焯水，加入白酒去腥，

用清水清洗一下。

鍋熱加入豬油，

下入姜片、蔥段翻炒出香味，

再下入甲魚，炒干水分，

加入辣椒段、白酒、剁椒，繼續翻炒，

加入高湯煨制，

放入鹽、味精、雞精、胡椒粉、雞汁調味，

小火燉煮30分鐘。

撈出蔥段、辣椒段，

湯汁收濃，裝盤。

線椒丁用豬油煸香，加入少許鹽，

撒在表面，即可出鍋。

Dice the chili peppers, and slice the ginger.

Cut the scallions and Hunan chili peppers into segments.

Cut the prepared soft-shelled turtle into pieces, blanch them, add white wine to remove fishy odor.

Then rinse with clean water.

Add some lard and heat the wok.

Put the sliced ginger and scallion segments into the wok,

stir-fry until fragrant.

Add the turtle pieces and stir-fry until the moisture is removed.

Add chili segments, white wine, and chopped chili peppers, continue stir-frying.

Add broth and simmer.

Season with salt, MSG, chicken essence, pepper powder, and chicken juice,

and then simmer over low heat for 30 minutes.

Remove the scallions and chili segments.

Reduce the sauce until thickened then plate.

Sauté the diced chili peppers in lard,

add a little salt, and sprinkle on top before serving.

輕輕舀起一勺，濃郁的香氣瞬間彌漫開來，甲魚肉質細嫩滑口，帶有微微的辣味，熱氣騰騰地吃，熱辣滾燙地活。

The rich aroma is captivating. A spoonful reveals tender, smooth soft-shelled turtle with a subtle spiciness. The steaming heat delivers a delightful warmth and a delicious kick.

閃電新聞記者 王一寧 國慧賢 孔垂頔 劉玉良 報道

Wang Yining, Guo Huixian, Kong Chuidi, Liu Yuliang for Shandian News.