Flying dragon, also known as hazel chicken, is one of the specialties of Heilongjiang Province, produced in Xing'anling. Feilong soup is a hazelnut chicken feather removal removal, cooked with broth, the soup does not need to put any spices to maintain the original taste of the soup. The meat of The Dragon Soup is delicious and nutritious, making it suitable for use as a tonic soup.
The Wyvern (Hazelnut) is a smaller bird that is abundant in the xing'anling mountain forest. There are two ways for the Orunchun people to cook the flying dragon soup: one is to wash and chop the small pieces of the flying dragon meat into the boiling water that has been salted, boil it in about two minutes, pour the soup out of the hanging pot, and then put a little "Oot" - chopped wild onion, and then eat. The other is to sprinkle the salt powder on the Wyvern meat first, and when the water of the hanging pot is boiled, hold the Wyvern in one hand, and the other hand will constantly use a spoon to take out the boiling water from the hanging pot and pour it on the Wyvern meat, turn it while pouring, and when it is blanched until it is six minutes cooked, then put the whole Wyvern into the pot along with the chopped wild onion. Cook in boiling water for about ten seconds, and the Wyvern can be poured out and eaten. Regardless of the method, the hanging pot must be scrubbed clean beforehand so that it does not stick to a little oil. In order to maintain the original umami taste of the Wyvern soup, no seasoning should be added.
Preparation Method:
raw material:
5 flying dragons (weighs about 1200 grams), 50 grams of ginseng, 40 grams of cooking wine, 5 grams of refined salt, 3 grams of monosodium glutamate, 1 gram of pepper, 20 grams of green onion and ginger, 3000 grams of chicken broth.
Process:
1. Clean up the dragon and remove the blood clot impurities in the abdomen. Wash the ginseng, wash the green onion and ginger, slice it appropriately and set aside.
2. Put the dragon in boiling water, fish out and wash, put it in the prepared stainless steel pot, add 3000 grams of fine chicken broth, put the ginseng, green onion, ginger slices, and cooking wine together, and bring to a boil. Move to a low heat and simmer slowly, after seeing the dragon boiled, fish out the dragon and put it in a bowl, pick the green onion and ginger, add salt, monosodium glutamate and pepper to the soup, bring to a boil, pour in the bowl.
Operational key:
During the cooking process, the fire should not be too big, the soup should be slightly opened; if the fire is large, the soup is opened urgently, the soup becomes less for a moment, and the flying dragon is not rotten.
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