The famous Cantonese dish "Dragon Tiger Fight", also known as "Leopard and Civet Braised Three Snakes", "Dragon Tiger and Phoenix Stew", "Chrysanthemum Dragon, Tiger and Phoenix", is a traditional Guangdong dish famous at home and abroad.
Speaking of the origin legend of the "Dragon-Tiger Fight" dish, it is said that it began during the Tongzhi period of the Qing Dynasty. At that time, there was a man named Jiang Kongyin, who was born in Shaoguan, Guangdong and was an official in Beijing. After returning to his hometown, he often studied cooking and wanted to create a new name.
One year, it was his seventieth birthday. In order to come up with a new famous dish for relatives and friends to try, he tried to make a dish using snakes and cats. The snake is a dragon and the cat is a tiger. Because the two will fight when they meet, it is called "Dragon and Tiger Fight". Relatives and friends thought it was good after tasting it, but felt that the umami flavor of cat meat was not enough, so they suggested adding chicken to cook it. Based on everyone's opinions, Jiang added chicken [$%!!Specialty Food Network~~ ^^] to this dish to make it taste better, and this dish became famous in one fell swoop.
Later it was renamed as "leopard, civet and three snakes stewed" and "dragon, tiger and phoenix stew", but people still habitually call it "dragon-tiger fight". This dish is widely spread in the Lingnan area and has become the main specialty dish in Guangdong restaurants and is famous all over the world. When Chinese and foreign guests come to Guangzhou, they must taste this dish, otherwise they will say: "This is a waste of time."
Ingredients: 250 grams of three snake meat (cobra, krait, fig snake), cat or 150g leopard and civet meat, 100g shredded chicken, 50g fish maw, 75g mushrooms, 75g shredded fungus, 50g shredded ginger, 250g lard (actual consumption 25g), sesame oil, tangerine peel, refined salt, Shaoxing wine , a little white wine, 15 grams of cornstarch, 1000 grams of original snake soup, 15 grams of shredded lemon leaves, 30 grams of white chrysanthemums, and 100 grams of crispy noodles.
Preparation method:
1. Slaughter the live snake, remove the head and tail, skin and internal organs, wash the "snake shell" (snake meat with bones) and cook it in a casserole , take out the snake meat. Boil the cat or civet meat in a pot of boiling water for a minute, then take it out, remove the hair over a fire, put it into a basin of clean water to scrape off the dirt, take out and drain the water, put it into a casserole and add water, ginger juice, white wine, green onion, When cooked, remove and remove the meat.
2. Tear the removed snake meat and leopard civet 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 cooked lard. When it is 40 to 50% hot, add the shredded chicken and fry it until it is tender. Take it out, drain the oil, and add the ginger. Put the shredded ginger into a pot of boiling water and cook for about five minutes. Remove and rinse with clean water to remove the spiciness of the shredded ginger.
3. Put snake meat, cat or leopard pork, chicken shreds and other raw materials into the wok, add 750 grams of chicken soup, 250 grams of snake soup, add Shaoxing wine, refined salt, bring to a boil and simmer over low heat. Then bring to a boil over high heat, thicken the gravy with a little wet starch, add a little cooked lard and sesame oil, take it out of the pot and pour it into a large soup bowl and serve. Thin crisps of white chrysanthemum flowers and lemon leaves (mixed with flour and water and cooked in a pan) are put into two plates and served with the dishes.
Features: Various ingredients, tender and smooth meat, fresh and unique taste. It can be eaten with crisp, shredded lemon leaves and chrysanthemum petals. The flavor is particularly special. It is best eaten in autumn and winter. Snake meat is not only delicious, but also rich in nutrients and has healing properties. According to the "Compendium of Materia Medica", snake meat can dispel wind and activate blood circulation, remove diseases and remove dampness, replenish vital energy, improve eyesight and nourish yin.