Feilong is a small bird that is abundant in the mountains of Xing 'an Mountains. There are two ways for Oroqen people to use Feilongying decoction. One is to put the washed and chopped dragon meat into salted boiling water and cook it. It takes about two minutes to pour the soup out of the hanging pot, and then add a little "Russian"-wild onion powder to eat. The other is to sprinkle the salt powder on the meat of the flying dragon. When the water in the hanging pot boils away, one hand holds the flying dragon, and the other hand keeps taking out the boiling water from the hanging pot with a spoon and pouring it on the meat of the flying dragon. When it is boiled until it is half cooked, put the whole flying dragon together with the wild onion powder into the pot and cook it in boiling water for ten seconds before pouring it out. No matter which method is used, the hanging pot must be scrubbed clean beforehand so that it is not oily. In order to keep the original flavor of Feilong soup, no seasoning or soy sauce should be added.

Stewed Mushroom Feilong Soup

Ingredients: 5 Feilong (weighing about 1,2g), 5g of cooked Tricholoma, 4g of cooking wine, 5g of refined salt, 3g of monosodium glutamate, 1g of pepper, 2g of onion and ginger, and 3,g of chicken soup.

Production:

1. Clean up the flying dragon and remove impurities from blood clots in the abdomen. Wash the Tricholoma, wash the onion and ginger, and slice them properly for use.

2. blanch the flying dragon in boiling water, take it out and wash it, put it in a stainless steel pot, add 3 grams of superior chicken soup, put the mushroom, onion, ginger slices and cooking wine together, bring it to a boil, and move it to low heat for slow roasting. When the flying dragon cooks porridge, take it out and put it in a bowl, pick out the onion and ginger, and add a proper amount of the soup.

key operation: roast the dragon, the fire should not be too big, and the soup should be slightly boiled; If the fire is big, the soup will boil quickly, and the soup will be less for a while, but the dragon will not rot.

characteristics: this dish is made of flying dragon (hazel chicken) as the main raw material, with mushroom. The soup is milky white and delicious. The three flavors are eaten together, which is extremely nutritious and is a nourishing and delicious soup.

stewed ginseng Feilong soup

Features:

This dish takes Feilong (hazel chicken) as the main raw material, and ginseng is added. The soup is milky and delicious. Three flavors are eaten together, which is very nutritious. It is a nourishing and delicious soup.

Ingredients:

Five flying dragons (weighing about 12g), 5g of ginseng, 4g of cooking wine, 5g of refined salt, 3g of monosodium glutamate, 1g of pepper, 2g of onion and ginger, and 3g of chicken soup.

Practice:

(1) Clean up the flying dragon and remove impurities from the blood clots in the abdomen. Wash ginseng, onion and ginger, and slice them properly for later use.

(2) blanch the flying dragon in boiling water, take it out and wash it, put it in a stainless steel pot, add 3 grams of superior chicken soup, add ginseng, onion, ginger slices and cooking wine together, bring it to a boil, and move it to a low fire for slow roasting. When the flying dragon cooks porridge, take it out and put it in a bowl, pick out the onion and ginger, and put a proper amount in the soup.

Operation key:

Roast the dragon, the fire should not be too big, and the soup should be slightly boiled; If the fire is big, the soup will boil quickly, and the soup will be less for a while, but the dragon will not rot.

Feilong soup

Feilong ............................................................................................................................................................... Add salt, wine, egg white and starch, mix, take out after boiling water, and drain. Slice the mushrooms.

2. put the skeleton of the flying dragon into the chicken soup, steam it for 2 minutes and take it out. Take out the mushrooms, bamboo shoots and vegetables after blanching in boiling water.

3. add 5g of chicken soup and 25g of clear water to the pot, and after boiling, put the sliced meat of flying dragon into the pot together with bamboo shoots, mushrooms and vegetables, add salt and wine, then boil, skim off the floating foam, pour it into the soup bowl and pour a little lard.

[key technology]

1.

2. Don't open the soup wide, or the soup will be mixed.

[flavor characteristics]

1. "Feilong soup" is a "treasure in food" in Northeast China. In the northeast folk, there was a saying that "dragon meat in the sky, donkey meat on the ground". The so-called dragon meat refers to dragon meat. According to legend, Feilong is a kind of mountain treasure that was once sealed and dedicated to the emperor. It is rare in the world. Its meat is tender and delicious, and it was famous in the world as early as the 14th century.

2. This vegetable soup is clear to the bottom. The soup is red, white, green and black, and its taste is fresh and salty.