Farewell My Concubine is a traditional dish in Xuzhou, Jiangsu Province. According to "Xuzhou Literature and History", it was originally named Dragon and Phoenix Braised in Braised Pork. When founding ceremony was held in Pengcheng (Xuzhou), the capital of Xiang Yu, there was a grand ceremony of "Dragon and Phoenix Banquet". According to legend, it was designed by Empress Yuji herself. "Dragon and phoenix stew" is the main item in the "Dragon and Phoenix Banquet". Its materials are "tortoise" (the tortoise is the head of the Longshui clan) and pheasant (the pheasant is the head of the feather family and the phoenix is the head of the feather family), so it comes from the meeting of dragons and phoenixes. Now turtles and pheasants are replaced by turtles and chickens. The people of Xuzhou commemorate Xiang Yu, the hero who overthrew the Qin Dynasty and conquered the world, and miss this beautiful woman who cares about the country and the people and speaks out. 1983, Master Pei renamed "Dragon and Phoenix Stewed" as "Farewell My Concubine".

First, farewell my concubine practices one.

Farewell My Concubine focuses on soft-shelled turtles and native chickens. Turtle means "overlord" and native chicken means "Ji". In addition to these two main ingredients, winter bamboo shoots, ham, ginger, onions and medlar are also prepared. Wash the turtle and native chicken with blood, then roast the chicken, break up the floating oil of the chicken, and then add ginger to continue cooking. Cut the winter bamboo shoots and ham into pieces, and then cook the turtle and the native chicken together. After the chicken and turtle are boiled for two hours, you can add Lycium barbarum and onion, and then add the necessary seasoning to taste. After the chicken and soft-shelled turtle are cooked, they can be put out of the pot and put on the plate.

Second, Farewell My Concubine Exercise 2

If there is a stew pot at home, it can be used to stew meat. Wash the turtle after descaling, rinse off the blood foam with boiling water and put it in a casserole. Put the remaining Chinese wolfberry, ham, ginger, winter bamboo shoots and other ingredients into a saucepan and simmer for two hours. In the meantime, remove the oil foam floating on the surface regularly, and pay attention to prevent the turtle from sticking to the pot. After turning off the fire, sprinkle Lycium barbarum as a farewell concubine. ?

On the eve of the Anti-Japanese War, Mei Lanfang, a master of Peking Opera, staged Farewell My Concubine in Xuzhou, causing a sensation throughout the city. After the performance, the host gave a farewell dinner, and there was a dish on the table: several turtles in a white porcelain basin floated on the soup with their claws open, and the bottom of the basin was a piece of chicken. With chopsticks, the shell, shell and meat of the turtle will be separated immediately, and it tastes like a chicken frog; Chicken nuggets are tender as tofu, which melts in the mouth. Mei Lanfang ate two turtles in a row and was greatly appreciated. Ask the waiter what this dish is called. The waiter replied, "Farewell my concubine". The guests were all surprised when they heard about it. It turns out that turtles are different, chickens are homophonic with concubines, and turtles and chickens are "concubines", which is so clever and easy to remember. ?