Features: The soup is clear, fresh and mellow, and the chicken and turtle meat are tender, crisp and rotten, with rich nutrition. It is an excellent banquet dish.

Ingredients: 500 grams of chicken nuggets, 450 grams of live soft-shelled turtle, 50 grams of minced chicken, 25 grams of cooked ham, 35 grams of cooked winter bamboo shoots, 25 grams of water-soaked mushrooms and 35 grams of green vegetables. 25g of starch, 200g of chicken soup, 40g of Shaoxing wine, 30g of onion, 25g of ginger and 0/0g of salt/kloc.

Production process: put the chicken in a cold water pot and wash it with clear water. Slaughter and blanch the soft-shelled turtle, remove the black film, shell and viscera, wash it, put it in a water pot and blanch it, take out the nail fish with a clean cloth to absorb water and dry the starch. Stuffed with chicken essence and made into "turtle eggs". Put the "turtle eggs" in the casserole, cover the turtle back with the turtle facing upwards, put the hen in the casserole, scoop in the chicken soup, add the refined salt of Shaoxing wine and onion ginger 1, steam in the cage until the chicken is crisp and rotten, take out the onion ginger, add the winter bamboo shoots, mushrooms, ham and vegetables, and steam slightly in the cage.

5.2 Farewell My Concubine 2

Formula: 1 turtle, 1 turtle, 1 hen, 20g mushroom.

Method: The tortoise pees (Method: The tortoise lies on his back in a goblet with his head facing the mirror and pees quickly; Or scratching the nostrils with bristles can also make it urinate), take out the Oracle bone; Wash the turtle and hen and put them in the pot. Add appropriate amount of cooking wine, ginger, onion, mushrooms and water, first boil with strong fire to remove floating foam, and then simmer with salt and monosodium glutamate for 2 hours to taste.

Efficacy: nourishing lung yin, warming kidney yang.

Usage: Take with meals.

5.3 Farewell My Concubine-Famous Cuisine and Legend of Xuzhou

Formerly known as Longfeng stew. When founding ceremony was held in Pengcheng (Xuzhou), the capital of Xiang Yu, there was a grand ceremony of "Dragon and Phoenix Banquet". According to legend, it was designed by Empress Yuji herself. "Dragon and phoenix stew" is the main item in the "Dragon and Phoenix Banquet". Its materials are "tortoise" (the tortoise is the head of the Longshui clan) and pheasant (the pheasant is the head of the feather family and the phoenix is the head of the feather family), so it comes from the meeting of dragons and phoenixes. Now turtles and pheasants are replaced by turtles and chickens. This dish has been handed down from generation to generation and is a famous dish in Xuzhou. All the rage in recent years, it has become an indispensable dish in holiday banquets.

5.4 Farewell My Concubine-Master Hu Derong's Method

raw material

Materials: a hen (1000g) and a turtle (600g).

Ingredients: 4 green vegetables, 4 cooked hams and 4 slices.

Lining: 2 carrots.

Accessories: refined soup 1200g.

Seasoning: 6 pieces of onion, 6 pieces of ginger, 50 pieces of pepper, cooking wine 10g, 20g.

manufacture

1. First, the leg hair of the hen is slaughtered, the internal organs are removed, cleaned, and two wings are inserted from under the mandible to form a mouth with two wings, which is called "dragon spit beard". The hip bones of both legs are broken, and the flesh and blood are connected, so that the paws are pulled forward to form a supine sitting position. Slaughter the soft-shelled turtle, bleed it, remove its gills, esophagus and trachea, put it in a cold water pot and heat it with low fire. The water temperature is about 70 degrees, and there is a dirty coat behind the abdomen. Then cut it from the webbed (keep the leg cover intact), take out the internal organs, leave the gallbladder, cut off the genitals and wash the claw tips. At this time, cut the gallbladder and drop it on the turtle, rub it evenly over and over again, and wash it for 20 minutes every month.

2. Wash the chicken and soft-shelled turtle with boiling water, put the onion ginger, pepper and dried tangerine peel into the chicken and soft-shelled turtle respectively, put them into an appropriate casserole, and add the refined soup (800g) (over the chicken). Enlarge the fire to boil, simmer for eight times, and add salt. In the process of warm stew, soup (about 400g) can be added as appropriate. Cook the wine before leaving the fire, add green pods and ham slices, and shape it in the original pot. Red radish engraved with the word "dragon and phoenix" is placed on the backs of turtles and chickens and can be eaten from the fire.

Features: mellow, nutritious, crisp and delicious.

Note: Another way to do this dish is to remove the cover of the turtle and fill the chest with shrimp stuffing. Slice the laver and put it on the turtle's back. Stewed turtle with chicken is steamed and put together, which is delicious and unique.

Skill: stew is the main method, with fresh taste and large specifications. A suitable casserole (with lid) should be used. When making, simmer gently until the hair is crisp at the touch, but it should be crisp and rotten without losing shape.