1. Wash and dry the dragon beard meat and cut it into inches (never marinate it with refined salt). Boil the boiling water 100℃, and blanch the meat in the boiling water for about 5 minutes with an iron fence. The meat is tender red and can be eaten after draining.
2. Put shredded ginger, scallion and a small amount of salt in a small dish, pour boiling oil on it, and dip ginger and scallion to taste when eating. It is very delicious and retains the original flavor of dragon meat.
3, food characteristics: this dish should pay close attention to the temperature of boiling water when cooking. Blanching to medium-ripe, that is, the "supercooled river" is washed with cold water for a while, and then blanched with boiling water, the meat will be more brittle.