Heilongjiang has a dish called Feilong Soup, few people in other provinces know what Feilong means, only Heilongjiang people know that it is hazelnut chicken. This dish in the cooking process does not add any spices, belongs to the pure natural green healthy food, after the preparation of the Feilong soup, the soup is delicious, the meat is delicious, it is very nourishing, whether it is the elderly, young people or children, after drinking, there are great benefits to the body, especially after doing surgery needs to supplement the body, boiling this soup is the best. It is said that "the dragon meat in the sky, the donkey meat on the ground", the dragon meat in the sky refers to the flying dragon, it is a treasure in the northeast cuisine, once, only the emperor was entitled to enjoy it.
Why is the Flying Dragon Soup powerful? Where is it? I don't know if you know China's top ten famous dishes, which are all internationally renowned. These ten famous dishes are Beijing roast duck, West Lake vinegar fish, Sichuan Mapo tofu, Wuwei smoked duck, Feilong soup, Dongpo meat, Bawei steamed, Dong'an zi chicken, spicy chicken, steamed Wuchang fish, many of which are intangible cultural heritage, very precious. Flying Dragon Soup is one of these ten famous dishes. As a Chinese, you must know these dishes, and as a Heilongjiang person, how can you not make Flying Dragon Soup? Next, let's take a look at how the Wyvern Soup is cooked.
Flying Dragon Soup
material
Chicken soup one pot, two wyverns, two eggs, white wine to taste, starch to taste, shiitake mushrooms to taste, bamboo shoots 100 grams,
method
1, the dragon to remove the hair to remove the internal organs, after cleaning, the meat and bones are separated, the bones are washed and set aside, and the meat is cut into slices for later use.
2: Put the slices of meat in the middle of the container, add starch, egg white, salt and white wine, stir well.
3: Boil a pot of boiling water, add the stirred dragon meat, the meat turns white and fishes out.
4: Put the bones of the Wyvern that you have retained before into the chicken broth that you have boiled in advance and simmer for about half an hour.
5: Wash the mushrooms and bamboo shoots, cut them into slices, blanch them in boiling water until they are seven ripe, then remove and set aside.
6: Re-boil the chicken soup, add the shiitake mushrooms and bamboo shoots lying in step 5, add the meat slices, add a little salt, boil and put it out, pour a little lard, and the feilong soup is finished.
In addition to the salt, no seasoning is added to the Feilong soup, and the soup is delicious and nutritious, suitable for pregnant women.