Phoenix tail with wings

The method of crowding wings with Phoenix Tail:

Raw materials for making phoenix tail wings:

Ingredients: 1kg water hair group wings, 12 quail eggs.

Ingredients: 1 hen, 750g pork, 250g Jinhua ham, a little bean sprouts.

Ingredients for making phoenix tail wings:

40g cooking wine, 5g refined salt, 50g scallion, 50g ginger, 20g wet starch, 1kg clear soup, 15g soy sauce and a little chicken oil.

Steps for making phoenix tail wings:

1. Heat the soup pot, add water to boil it, put in the shark fin pan twice, remove the sundries, clean it, open the stomach of the hen, take out the five viscera, split it into two parts from the back of the chicken, and wash it with water.

2. Put half a hen, 100g minced ham and 350g pork into the pot with clean water. Heat and bring to a boil. Skim the foam. Wrap the shark's fin with gauze, put it into the pot, stew it on low heat for about 5 hours, pick out the shark's fin bag, and don't use other ingredients.

3. Pour 700g clear soup into the pot, add half a hen, 150g ham, 400g pork, onion and ginger, bring to a boil, skim the froth, add 20g cooking wine, appropriate amount of refined salt, add shark fin bag, and simmer for 4 to 5 hours on low heat.

4. Take 12 spoons, spread chicken oil evenly, then put 1 quail egg in each spoonful, steam and take out.

5. Take out the shark's fin bag, open the gauze, place the shark's fin in the shape of Phoenix Tail on the long fish plate, code the quail eggs on it, and decorate with a little bean sprouts.

6. Pour 300 grams of clear soup into the pot, add 20 grams of cooking wine and the remaining refined salt and soy sauce, adjust the taste, thicken with wet starch, pour chicken oil on the shark fin, and serve.

Phoenix tail with wings

The main ingredients of Fengwei group wings are Shuifa group wings, quail eggs, hens, and pork. The seasonings are cooking wine, refined salt, and scallions. The production method is to steam shark fin, quail eggs, hens, and pork.

Manufacturing materials

Shuifaqun 1 kg, 12 quail eggs, 1 hen, 750 g pork, 250 g Jinhua ham, a little bean sprouts, 40 g cooking wine, 5 g refined salt, 50 g green onion, 50 g ginger, 20 g wet starch, 1 kg clear soup, 15 g soy sauce and 15 g chicken oil.

Production process

1. Heat the soup pot, add water to boil it, put in the shark fin pan twice, remove the sundries, clean it, open the stomach of the hen, take out the five viscera, split it into two parts from the back of the chicken, and wash it with water.

2. Put half a hen, 100g minced ham and 350g pork into the pot with clean water. Heat and bring to a boil. Skim the foam. Wrap the shark's fin with gauze, put it into the pot, stew it on low heat for about 5 hours, pick out the shark's fin bag, and don't use other ingredients.

3. Pour 700g clear soup into the pot, add half a hen, 150g ham, 400g pork, onion and ginger, bring to a boil, skim the froth, add 20g cooking wine, appropriate amount of refined salt, add shark fin bag, and simmer for 4 to 5 hours on low heat.

4. Take 12 spoons, spread chicken oil evenly, then knock in 1 quail egg in each spoon, steam and take out.

5. Take out the shark's fin bag, open the gauze, place the shark's fin in the shape of Phoenix Tail on the long fish plate, code the quail eggs on it, and decorate with a little bean sprouts.

6. Pour 300 grams of clear soup into the pot, add 20 grams of cooking wine and the remaining refined salt and soy sauce, adjust the taste, thicken with wet starch, pour chicken oil on the shark fin, and serve.

Longitude: 104.06573486

Latitude: 30.65946198