Phoenix born

The way of Phoenix's birth:

Raw materials for Phoenix's birth:

Ingredients: 1 small tender wax gourd (about 750 grams), 1 pigeon (about 250 grams).

Ingredients: 25g mushrooms, 50g scallops, 50g chicken breast, 25g ham, 4 horseshoes.

Seasoning for Phoenix's birth:

20 grams of cooking wine, 1.5 grams of refined salt, 10 grams of wet corn flour, a little onion and ginger, 500 grams of clear soup, 10 grams of sesame oil and chicken oil.

Production steps of Phoenix born:

1. Scrape off the skin of the tender wax gourd with a knife and wash it. At about 1 inch away from the root of the wax gourd, use a small knife to carve a gear shaped flower knife. Cut the root along the flower knife and take out the flesh of the wax gourd. Pour water into the pot, bring to a boil over high heat, put the wax gourd into the pan, take it out again, cool it with water, and then put it into the sea bowl.

2. Kill the pigeon, put the blood into the basin, inject hot water (the temperature is appropriate), soak for 5 minutes, stretch the feathers, then open the stomach, take out the five viscera, wash and cut off the pigeon's neck (head).

3. Chop the chicken breast, mushrooms, scallops and ham into fine powder, put them into a bowl together with the chopped medium hooves, and mix them with wine, refined salt, corn flour, onion, ginger and sesame oil to form a filling, and then fill in the pigeon belly. Put the pigeon into a bowl, add 250 grams of clear soup, add cooking wine and refined salt, steam on the drawer and take out 80% rotten.

4. Put the pigeon head into a bowl, add 100g clear soup, add wine, refined salt and chicken oil, steam in the drawer for 15 minutes and take out.

5. Put the steamed pigeons (including the head and neck) with the tail down into the tender wax gourd, cover the wax gourd tightly, pour the original soup into the wax gourd, steam in the drawer for 15 minutes and take out. Change the steamed wax gourd into another sea bowl with the cover facing up. Open the cover, arch the pigeon's head and neck, insert it into the pigeon, and then close the cover.

6. Pour the original soup into the pot, bring to a boil, skim the foam, add a little cooking wine and refined salt, pour it into the sea bowl along the side of the bowl for good taste, and then add a few drops of chicken oil.

4. Pour 500g clear soup into the pot, add the remaining cooking wine and refined salt. For a good taste, turn the pan into a thin thicken by skimming the foaming water and starch powder. Add the chicken balls, scallops and fresh peas, stir well, pour the chicken oil into a small sea bowl.

Phoenix born

Phoenix born is a dish made of small tender wax gourd and pigeon as the main raw materials, chicken breast meat, cooked ham and horseshoe as ingredients, cooking wine, onion and ginger powder as seasonings, which belongs to a kind of Manchu and Han banquet. This dish has the functions of nourishing kidney and Qi, dispelling wind and detoxifying.

brief introduction

[dish name] phoenix born

[cuisine] Manchu and Han banquet

[dish taste] delicious

[food materials involved] chicken vegetables, seafood, river fresh pork, mountain chicken eggs

mixed ingredients

50 grams of chicken breast, 25 grams of cooked ham and 4 horseshoes.

Seasoning

20 grams of cooking wine, 1.5 grams of refined salt, 10 grams of wet corn flour, a little onion and ginger, 500 grams of clear soup, 10 grams of sesame oil and chicken oil.

Production process

1. Scrape off the skin of the tender wax gourd with a knife and wash it. At about 1 inch away from the root of the wax gourd, use a small knife to carve a gear shaped flower knife. Cut the root along the flower knife and take out the flesh of the wax gourd. Pour water into the pot, bring to a boil over high heat, put the wax gourd into the pan, take it out again, cool it with water, and then put it into the sea bowl.

2. Kill the pigeon, put the blood into the basin, inject hot water (the temperature is appropriate), soak for 5 minutes, stretch the feathers, then open the stomach, take out the five viscera, wash and cut off the pigeon's neck (head).

3. Chop the chicken breast, mushrooms, scallops and ham into fine powder, put them into a bowl together with the chopped medium hooves, and mix them with wine, refined salt, corn flour, onion, ginger and sesame oil to form a filling, and then fill in the pigeon belly. Put the pigeon into a bowl, add 250 grams of clear soup, add cooking wine and refined salt, steam on the drawer and take out 80% rotten.

4. Put the pigeon head into a bowl, add 100g clear soup, add wine, refined salt and chicken oil, steam in the drawer for 15 minutes and take out.

5. Put the steamed pigeons (including the head and neck) with the tail down into the tender wax gourd, cover the wax gourd tightly, pour the original soup into the wax gourd, steam in the drawer for 15 minutes and take out. Change the steamed wax gourd into another sea bowl with the cover facing up. Open the cover, arch the pigeon's head and neck, insert it into the pigeon, and then close the cover.

6. Pour the original soup into the pot, bring to a boil, skim the foam, add a little cooking wine and refined salt, pour it into the sea bowl along the side of the bowl for good taste, and then add a few drops of chicken oil.

7. Pour 500 grams of clear soup into the pot, add the remaining cooking wine and refined salt. For a good taste, turn the pan to boil, skim the foaming water and starch powder to form a thin thicken, put in the chicken balls, scallops and fresh peas, stir well, pour in chicken oil, and pour into a small sea bowl.

Longitude: 104.06573486

Latitude: 30.65946198