Dragon and Phoenix hammers

Practice of dragon and Phoenix hammers:

Raw materials for making dragon and Phoenix hammers:

Ingredients: 100g chicken breast, 100g fish.

Ingredients: 1 piece of pig net oil, 3 pieces of oil skin, 12 pieces of chicken leg bones, 5 pieces of eggs, 3 pieces of horseshoe, 40g of water hair yulanpian

Ingredients for making dragon and Phoenix hammers:

Cooking wine 20g, salt 1.5g, corn flour 30g, flour 10g, Peanut Oil 1kg (about 40g).

Manufacturing steps of dragon and Phoenix hammers:

1. Remove the muscle and skin of chicken breast and grass fish with a knife, chop them into fine powder, put them into two bowls, add a little wine and refined salt respectively, stir them vigorously, and then add 1 egg white respectively to mix them into chicken meat and fish meat. Chop the horse's hoof and water hair yulanpian into powder respectively; mix the horse's hoof into chicken stuffing and divide into six parts; mix the yulanpian into fish stuffing and divide into six parts. Put the chicken leg bone into the pot, add water, heat for 10 minutes, remove and scrape the meat on the bone with a knife.

2. Put the net oil on the vegetable mound, flatten the thick place with the back of the knife, cut 6 pieces of 3-inch square pieces, put a portion of chicken stuffing on each piece of pig net oil, make a 1-inch-2-minute, big and small shape, put a chicken leg bone on the small end, and then wrap it around to form a chicken leg shape (the chicken leg bone is exposed half of the net oil)

3. Cut the oil skin into 3-inch square pieces, 6 pieces in total. Put a portion of fish stuffing on each piece of oil skin, and make it 1 inch and 2 minutes long, one end big and one end small. Put a chicken leg bone on the small head, and then wrap it on all sides to make it into a chicken leg shape (the chicken leg bone shows half of the oil skin).

4. egg egg egg and beat the 1 eggs into the bowl. Add rice noodles, cooking wine and refined salt to a little. Mix the eggs into a paste. Then two eggs Ke into the dish. Pick up the yolk. Use the chopsticks to pick up the egg white and give it a white foam. Then add a little rice noodles and mix it with egg paste.

5. Sit in a frying pan, add peanut oil and heat it to 50% heat. Dip the pork net oil chicken leg with a layer of flour, then wrap it with egg foam paste. Put it in the pan, fry it in warm oil (no coloring), and remove the control oil. When the oil is cooked to six, wrap the chicken leg with egg paste, deep fry the chicken leg into golden color and remove the oil. Deep fry the dragon and Phoenix hammers in the disc.

Dragon and Phoenix hammers

Ingredients: 100g chicken breast, 100g fish.

Ingredients: 1 piece of pig net oil, 3 pieces of oil skin, 12 pieces of chicken leg bones, 5 pieces of eggs, 3 pieces of horseshoe, 40g of water hair yulanpian

Seasoning: 20g cooking wine, 1.5g refined salt, 30g corn flour, 10g flour, 1kg peanut oil (about 40g).

Material Science

Ingredients: 100g chicken breast, 100g fish.

Ingredients: 1 piece of pig net oil, 3 pieces of oil skin, 12 pieces of chicken leg bones, 5 pieces of eggs, 3 pieces of horseshoe, 40g of water hair yulanpian

Seasoning: 20g cooking wine, 1.5g refined salt, 30g corn flour, 10g flour, 1kg peanut oil (about 40g).

practice

1. Remove the muscle and skin of chicken breast and grass fish with a knife, chop them into fine powder, put them into two bowls, add a little wine and refined salt respectively, stir them vigorously, and then add 1 egg white respectively to mix them into chicken meat and fish meat. Chop the horse's hoof and water hair yulanpian into powder respectively; mix the horse's hoof into chicken stuffing and divide into six parts; mix the yulanpian into fish stuffing and divide into six parts. Put the chicken leg bone into the pot, add water, heat for 10 minutes, remove and scrape the meat on the bone with a knife.

2. Put the net oil on the vegetable mound, flatten the thick place with the back of the knife, cut 6 pieces of 3-inch square pieces, put a portion of chicken stuffing on each piece of pig net oil, make a 1-inch-2-minute, big and small shape, put a chicken leg bone on the small end, and then wrap it around to form a chicken leg shape (the chicken leg bone is exposed half of the net oil)

3. Cut the oil skin into 3-inch square pieces, 6 pieces in total. Put a portion of fish stuffing on each piece of oil skin, and make it 1 inch and 2 minutes long, one end big and one end small. Put a chicken leg bone on the small head, and then wrap it on all sides to make it into a chicken leg shape (the chicken leg bone shows half of the oil skin).

4. 1 egg egg rice noodles egg Ke, scatter in the bowl, put corn flour, cooking wine, refined salt each little, mix into egg paste, two eggs Ke into the dish, pick out yolk, use chopsticks to pick up the rice noodles, and then add a little corn flour, mix the egg paste.

5. Sit in a frying pan, add peanut oil and heat it to 50% heat. Dip the pork net oil chicken leg with a layer of flour, then wrap it with egg foam paste. Put it in the pan, fry it in warm oil (no coloring), and remove the control oil. When the oil is cooked to six, wrap the chicken leg with egg paste, deep fry the chicken leg into golden color and remove the oil. Deep fry the dragon and Phoenix hammers in the disc.

Longitude: 104.06573486

Latitude: 30.65946198