Cat meat is usually stewed and fried, but cat meat tastes slightly sour and it is difficult to remove the sour taste.

There is a dish in Guangdong called "Dragon-Tiger Fight", also called "Dragon-Tiger-Phoenix Stew", which is made of cat and snake meat as the main ingredients. The ingredients are diverse, the meat is tender and smooth, the taste is fresh and unique, and it is rich in nutrients. It is best eaten in autumn and winter.

The method is as follows:

Ingredients

200 grams of three snake meat (cobra, krait, tree-crossing banyan snake), 150 grams of cat meat, shredded chicken 100g, 50g fish maw, 175g shredded mushrooms, 75g shredded fungus, 50g shredded ginger, 250g raw oil (25g actual consumption), 1 egg white, sesame oil, tangerine peel, refined salt, Shaoxing wine, and white wine. A little, 15 grams of cornstarch, 750 grams of chicken soup, 250 grams of original snake soup, 15 grams of lemon juice, and 30 grams of white chrysanthemum.

Preparation method

(1) Slaughter the live snake, remove the head, tail, skin and internal organs, wash the "snake shell" (snake meat with bones) and cook it in a casserole. Take out the snake meat. Put the cat meat into a pot of boiling water for 1 minute, pick it up and wash it, take out and drain the water, put it into a casserole, add water, ginger juice, white wine and green onion and cook, take it out and remove the meat.

(2) Tear the removed snake meat and cat meat into thin shreds, and simmer them with ginger, green onions, refined salt and Shaoxing wine. First, mix the shredded chicken with egg white and a little dry starch, then heat the wok and add 250 grams of oil. When it is 40 to 50% hot, add the shredded chicken and fry it until it is cooked, take it out and drain the oil. Put the shredded ginger into a pot of boiling water and cook for about 5 minutes. Remove and rinse in clean water to remove the spiciness of the shredded ginger.

(3) Put snake meat, cat meat, chicken shreds and other raw materials into the wok, add chicken soup, snake soup, Shaoxing wine, refined salt and bring to a boil, then simmer over low heat, then bring to a boil over high heat. Thicken the gravy with a little wet starch, add a little raw oil and sesame oil, take it out of the pot and pour it into a large soup basin, and sprinkle white chrysanthemum flowers and lemon leaves on the surface.