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Longfei decoction

(dishes)

Longfei, also known as hazelnut chicken, is one of the famous dishes in Heilongjiang Province, belonging to Longjiang cuisine and produced in Xing 'an Mountains. Longfei soup is made by eviscerating hazel chicken and cooking it with broth. There is no need to put any seasoning in the soup, so keep it original. Longfei soup is delicious and nutritious, so it is suitable for nourishing soup.

food

raw material

pterosaur ...............................................................................................................................................................................

50 grams of mushrooms.

egg white ...............................................................................................................................................................................

2 grams of monosodium glutamate.

Fresh bamboo shoots ... 25g

Rape flower heart ... 30 grams

Sliced ham ... 25g

Cooked pork ... 5 grams.

6 grams of salt.

Chicken soup 750g

Jiu Shao 15g

working methods

1. After the dragon is slaughtered, it is cleaned by means of hair removal, viscera removal and bone removal, and the clean meat is cut into small pieces. Add salt, wine, egg white and starch, mix well, take out after boiling, and drain. Slice the mushrooms.

2. Put the skeleton of the flying dragon into the chicken soup, steam it for 20 minutes and take it out. Blanch mushrooms, bamboo shoots and vegetables in boiling water and take them out.

3. Add 500 grams of chicken soup and 250 grams of water to the pot. After boiling, put the sliced dragon meat, bamboo shoots, mushrooms and vegetables into the pot, add salt and wine, then boil, skim off the floating foam, pour into the soup bowl, and sprinkle with a little lard.

Process key

1. Boil the dragon meat one by one and take it out when the meat turns white.

Don't open the soup too big, or it will mix.