Farewell My Concubine

Formerly known as Longfeng stew. When Xiang Yu dominated Pengcheng (Xuzhou), the king's capital, held the founding ceremony, he prepared for the grand ceremony.Longfengyan. According to legend, it was designed by Empress Yuji herself.LongfenghuinamelyLongfengyanThe main big items in the. Its material usetortoise(The turtle is the head of the dragon aquarium) and the pheasant (the pheasant is the head of the feather family, and the phoenix is the head of the feather family), so it is extended to the name of the dragon and phoenix meeting. Now turtles and pheasants are replaced by turtles and chickens. This dish has been handed down from generation to generation, and it is a famous dish in Xuzhou. It has been all the rage in recent years and has become an indispensable dish at festive banquets. Cuisine: Shandong cuisine taste: salty and fresh price: 80 yuan The above raw materials: 500g of soft-shelled turtle skirt, 750g of a clean hen, 750g of a pig elbow, 25g of soft-shelled mushroom, 2 tablespoons of white oil, 2 cups of soup set, 25g of salt bamboo shoots, 2 tablespoons of cooking wine, and appropriate amounts of onion, ginger and raw flour. Production method: 1. Put the turtle skirt in a pot, cook it with low fire for about 2 hours, take it out, put it in warm water, scrape off the inner skin of the skirt with a knife, then put it in a water pot and stew it with low fire until the turtle bones can be removed. Take out the turtle bones, wash them, cut the skirt into strips 3 cm wide and 6 cm long, burn them in boiling water, and then soak them in a boiling basin. 2. Wash the hens and elbows, put them in a water pot, cook them until they are 80% ripe, take them out, cut the elbows from the inside, remove the bones and cut the meat into long strips. The chicken bone is pulled out and the chicken is torn into long strips. 3. Take a big casserole, put it in a pot mat, put mushrooms and salt bamboo shoots on it, put the skirt in a round shape, and then put the chicken strips on it. Surround the turtle skirt with elbow meat. Add soup, soy sauce, cooking wine and salt. 4. Heat the oil pan, add pepper, fry it slightly, pour it into sodium sand, cover it, simmer for 1 hour with low fire, take out the casserole, uncover the cover, take out the elbow meat, gently take out the pan pad, and turn the chicken and turtle skirt into a big soup dish. 5. Heat the oil pan again, fry the pepper, then take it out, pour the soup of boiled turtle skirt and chicken into the pan, add cooking wine to boil, thicken it with raw powder water, and pour it into the turtle skirt chicken dish.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)