Dragon-Tiger Fighting, also known as "leopard and civet stewed with three snakes" and "dragon, tiger and phoenix stewed". It is one of the representative dishes of Guangdong cuisine, one of the eight major cuisines in my country. It is stewed with snake meat, leopard meat and chicken. The soup of the finished dish is thin and thick, the meat is extremely tender and the taste is extremely fresh.

Dragon and Tiger Fight - Ingredients

200 grams of three snake meat (cobra, krait, tree-crossing banyan snake), 150 grams of cat or leopard and civet meat, 100 grams of chicken shreds, 50 grams of fish maw, 175 grams of shredded mushrooms, 75 grams of shredded fungus, 50 grams of shredded ginger, 250 grams of raw oil (25 grams actual consumption), 1 egg white, a little each of sesame oil, tangerine peel, refined salt, Shaoxing wine, and white wine, raw 15 grams of powder, 750 grams of chicken soup, 250 grams of original snake soup, 15 grams of shredded lemon juice, 30 grams of white chrysanthemums

Dragon Tiger Fight - Method

(1) Slaughter the live snake , remove the head, tail, skin and internal organs, wash the "snake shell" (snake meat with bones) and cook it in a casserole, take out the snake meat. Put the cat or civet meat into a pot of boiling water for 1 minute, pick it up and wash it, take out and drain the water, put it into a casserole, add water, ginger juice, white wine and green onions and cook, take it out and remove the meat.

(2) Tear the removed snake meat, cat or leopard civet meat into thin shreds, and simmer it with ginger, green onion, 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 oil. When it is 40 to 50% hot, add the shredded chicken and fry it until it is cooked, take it out and drain the oil. Put the shredded ginger into a pot of boiling water and cook for about 5 minutes. Remove and rinse in clean water to remove the spiciness of the shredded ginger.

(3) Put the snake meat, cat or leopard and civet meat, chicken shreds and other raw materials into the wok, add chicken soup, snake soup, Shaoxing wine, refined salt and bring to a boil, then simmer over low heat, then simmer over high heat Open, thicken the gravy with a little wet starch, add a little raw oil and sesame oil, take it out of the pot and pour it into a large soup basin, sprinkle white chrysanthemum flowers and lemon leaves on top.