Some time ago, because I followed my family to Visit a distant relative in Heilongjiang Province, I opened up a new vision of my own cuisine. I thought I was still very particular about food, but I didn't expect that a local "flying dragon soup" was an eye-opener for me, and I knew that this dish was still a famous dish in northeast China.
According to legend, the dish itself is very dated, which may have something to do with the meaning behind its name. Friends who may like history will have some research on this. In the northeast folk, it is known that "dragon meat in the sky, donkey meat on the ground". It means praise for the meat of donkeys on earth, just like the dragon meat of the sky. Dragon meat, on the other hand, refers to flying dragon meat. It is said that the flying dragon was a special food that was paid tribute to the emperor in the early years, which can be regarded as a mountain treasure and sea flavor. And this meat is particularly delicious, and it has been famous all over the world since the 14th century. Therefore, in modern times, it can be described as a treasure with a long history. And this flying dragon, also known as hazel chicken, is now also produced in Xing'anling. In terms of its use value, it is often placed in the soup and stewed as the main ingredient.
The effect of this dish is very good, and people have an appetite to watch. Because the color of the soup is good, and there is a lot of content added to the soup, it is also excellent in terms of nutritional value. After I learned about this dish, I naturally couldn't resist my curiosity, so I studied its own preparation method. It is such a dish, and its preparation is not difficult.
First of all, you need to prepare two flying dragons as the main raw materials, as well as 50 grams of shiitake mushrooms, 25 grams of bamboo shoot slices, 5 grams of cooked pork, 30 grams of rape hearts, and 25 grams of ham slices. The seasoning is similar, in addition to ensuring enough chicken soup, eggs are also remembered to be prepared, in addition to shochu, salt, monosodium glutamate and some ordinary condiments. Let's start making this dish officially. The Wyvern needs to be removed from the surface of the hair, then the internal organs are removed and cleaned. The bones are then removed and the wyvern is cut into flakes. Then beat an egg and place the egg whites in a bowl, temporarily placing the yolks on the other side. Then continue to place the Wyvern meat in a bowl, add salt, shochu, starch, stir well and then put it in boiling water. Wait until it is cooked, then remove it and drain it. Then, you can start working on the excipients. Shiitake mushrooms are soaked, rinsed and cut into flakes. You also need to steam the skeleton of the Wyvern in chicken broth for 20 minutes, after which it is removed. This ensures a greater degree of delicious taste. Next, put the mushroom slices and vegetable hearts over the boiling water, pour them into the chicken soup, bring the chicken soup to a boil, and add the boiled dragon meat.
Finally, salt and wine need to be added to the pot. After waiting for the chicken soup to boil, remember to clean up the layer of foam on the surface of the chicken soup. Then cook for a while to turn off the heat, and don't forget to add some lard to the noodles of the Wyvern soup. This makes the taste more smooth and tender.
As a soup dish, the nutritional value of this dish is very high. As a specialty of tohoku, it does have its unique and delicious features. It is recommended that you can also figure out the practice of this dish at home, and occasionally stew such a "flying dragon soup", which can also be regarded as nourishing and nourishing.