Blood Duck of Ningyuan Allusion and Legend: "Dong'an Chicken" is a traditional dish in Hunan, which began in the Tang Dynasty. According to legend, during the reign of Emperor Xuanzong Kaiyuan of the Tang Dynasty, in a small hotel in Dong'an County, Hunan Province, a few merchants came one night and asked to make a few delicious dishes. At that time, the store has been sold out, the shopkeeper will catch two live chickens, immediately slaughtered and washed, cut into small pieces, plus onions, ginger, garlic, chili peppers and other ingredients, hot oil fried on a high flame, add salt, wine, vinegar simmering, pouring sesame oil out of the pot. On the table, the chicken's aroma, eat the mouth tender, several businessmen eat very satisfied, and afterwards these businessmen everywhere to talk about the small store food incense, so many businessmen passing through Dong'an have to come to this small store to eat chicken, this dish is gradually famous. Dong'an County, the county governor began some disbelief, then personally to the store tasted, indeed, the name is true, then called it "Dong'an chicken". Later, the restaurant used new hens to make the dish, so it was called "Dong'an Chicken". The dish has been passed down from the Tang Dynasty to the present day for more than 1,000 years, making it one of Hunan's most famous dishes.

Ancient recipe:

Raw materials: 1 tender hen (weighing about 1000 grams), 50 grams of green and red chili peppers.

Seasoning: 10 grams of red dry pepper, pepper, 1 gram each of monosodium glutamate (MSG), 50 grams of yellow vinegar, 25 grams of shaoxing wine, green onion, ginger, wet starch, 100 grams of broth, cooked lard, 3 grams of refined salt, 2.5 grams of sesame oil.

Method: 1, the chicken slaughtered, depilated and gutted, cleaned, put into the soup pot to cook for 10 minutes, to 7 mature fish out to cool, chopped off the head, neck, claws, all the bones removed, along the meat grain cut into 5.5 cm long, 1.3 cm wide strip; ginger cut into silk; red pepper cut into fine powder; pepper patted; onion cut into segments; green and red chili peppers cut into long strips. 2, frying pan on the high flame, put in the Lard hot, under the chicken strips, ginger, dry pepper stir-fry, and then put yellow vinegar, wine, salt, pepper, stir-fry a few times, and then into the broth, simmering for 5 minutes, until the soup juice is dry, into the green onion, green and red pepper strips, monosodium glutamate, thickening with wet starch, holding the pot upside down a few times, pouring sesame oil, out of the pot on a plate that is complete.

Features: white, red, green, yellow color, color simple and fresh, chicken fat and tender exceptionally, the taste of sour and spicy fragrance.

Innovative design: the plate side of the spelling on the fried mushrooms made of rockery, agar into the shape of running water, in the rockery side of the green tree shape, showing the characteristics of Hunan mountains and water, do a good job of spelling out the shape of the chicken, with tomato sauce extruded Dong'an sub-chicken words, reflecting the local flavor of this dish.

Today's version of the recipe:

Raw materials: tender chicken 1, 20 0 grams of mushrooms, cucumber 1 5 0 grams, 1 0 0 grams of carrots, 5 o grams of frozen flour, parsley a little bit, 50 grams of eggs.

Seasoning: 1 o grams of dried red pepper, 5 o grams of white vinegar, 2 5 grams of wine, 25 grams of green onion, ginger, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of sesame oil, 2 5 grams of wet starch, 2 00 grams of crispy frying paste, 100 grams of sugar, 50 grams of tomato sauce, 20 grams of pepper oil, 2 grams of tenderizing powder, 1000 grams of peanut oil.

Method: 1, the chicken slaughtered and washed after picking the bones to remove the head and claws, cut the meat into long strips, the chicken rinsed blood add tender meat powder, egg white and salt, monosodium glutamate, wine, wet starch each a little pickle, cucumber, carrots into willow leaf blade. 2, mushrooms into long strips plus salt pickle, hanging batter frying, stir frying sugar color in the spoon, add fried mushrooms, made into a glazed mushroom in the plate arranged in a wigwam-like, the frozen powder into boiling water pot of boiling water. Frozen powder into a pot of boiling water to boil, add a little green veggies, boiled and poured into the plate on one side of the wigwam into the shape of running water, with parsley made into two small trees, inserted in the other side of the wigwam with a toothpick. 3, pour peanut oil into the pot, chicken into the oil into 5 into the oil to scratch. Stir frying pan, leave a little oil, add ginger, dried pepper stir fry, then put yellow vinegar, wine, pepper, stir fry a few more times, add chicken into the broth stew, add green onion, MSG, wet starch thickening, dripping sesame oil out of the pan. 4, cucumber, carrots, slightly scalded with boiled water, add salt, MSG, pepper oil mix well, with tomato sauce on the side of the plate squeezed on the "Dongan sub-chicken". 5, chicken, cucumbers, carrots, carrots in the plate The empty space can be arranged into the shape of chicken according to the sequence.

Features: simple and generous modeling, colorful, tasty, appetizing.