History of famous dishes:

"prince and the showgirl" was a palace dish in Zhengde period of Ming Dynasty. Legend has it that Zhu Houzhao, the emperor of Wuzong, ruled the country well. In order to master the national conditions, he liked to take a walk among the people. On this day, the emperor walked into the pub in Meilong Town. I had heard that Li Fengjie, the owner, was a celebrity. As soon as Wu Zong entered the pub, he was fascinated by the beauty of Xi Feng. Xifeng cooked a delicious dish for her guests. She made a special dish with fresh bamboo shoots and squid. First, oil the chicken pieces, fry them until golden brown, and stand in the center of the plate: stir-fry the squid in the oil pan, roll them and thicken them with fresh soup: arrange the dishes around after taking out the pan. This dish is characterized by tender chicken inside and crisp outside, golden and beautiful, and crispy fish rolls. It is not only a delicious food to accompany wine, but also a nourishing and healthy food, leaving an unforgettable aftertaste after eating.

The practice is repeated:

Raw materials: 1 live chicken (75g), squid (25g), salt, monosodium glutamate and wet starch, 2 eggs, food oil and fresh soup.

Practice:

1. Slaughter live chickens, take out their internal organs, clean them, and cut them into pieces. Clean the squid and cut it into a roll with a knife for later use.

2. Knock the eggs into a bowl, stir well, add salt, monosodium glutamate and dried starch and stir into an egg paste.

3. Heat the wok, pour the oil until it is 5% to 6% hot, wrap the chicken pieces in the egg paste, fry them in the oil pan until golden brown, then take them out and put them in the middle of the plate.

4. Heat the wok on a big fire. When the oil is poured to 7% to 8% heat, add squid and stir fry it slightly. When the squid is shrunk into a roll, take it out, control the oil to dry, add fresh soup, salt and monosodium glutamate to the wok, thicken it with wet starch, pour a little cooked oil on it, and serve.