"Dragon Wings and Phoenix Wings", also known as "Longxiang Phoenix Wings", is a traditional auspicious dish. It is rumored that during the Three Kingdoms period, Zhou Yu of the State of Wu wanted to murder Liu Bei with a "beauty trap", but Sun Quan's sister Sun Shangxiang fell in love with Liu Bei at first sight. In order to escape from the tiger's mouth after getting married, Sun Shangxiang made a dish of "Dragon Flying Phoenix Wings" for Liu Bei, implying that Liu Bei was a dragon and he was a phoenix, and flying wings meant to escape. Liu Bei understood and returned to Chengdu together. Chen Jin, a super chef at Zhengzhou Regent Building, often uses water-cooked shark fin and boneless chicken wings as the main ingredients, and uses various techniques to cook this dish. It has the characteristics of milky white oil, soft and tender shark fins, and delicious chicken wings. It is often used in high-end banquets.
The dish uses fish instead of dragon and chicken as phoenix. The name of the dish is auspicious and elegant, with a national style.
Dragon wings and phoenix wings
By JerelPouros
Recipe Recommendations
- chicken wings 7 pairs
- cabbage 10 trees
- ham 3 tablets
- winter mushroom 3 tablets
- refined salt 3 grams
- MSG 3 grams
- soy sauce 5 grams
- onion 10 grams
- Jiang 10 grams
- clear soup 300 grams
- peanut oil 500 grams
Steps for Dragon wings and phoenix wings
1
Remove the bones of the chicken wings, put them in open soup for a while, soak them in Shaoxing wine (5 grams) and soy sauce (2 grams), and then dry. Place the wok on high heat, add peanut oil, and cook until 70% hot. Put the chicken wings into the frying pan and fry them until persimmon yellow. Remove them. Put them into a bowl, add clear soup (50 grams), steam for 20 minutes, and take out. Blanch the cabbage with boiling water for later use.2
Put the frying pan on fire, place the shark's fin in a round shape on the pan mat, fasten it with a plate and place it into the pan. Add cooked lard (100 grams), clear soup (250 grams), and refined salt (2 grams), and first use high heat to chop, transfer the soup to low heat and make it taste.3
Buckle the steamed chicken wings into the middle of the plate, and wrap the blanched cabbage hearts around the chicken wings. Shark fins are surrounded outside the heart of cabbage. Blanch ham, winter mushrooms, and winter bamboo shoots with boiling water and place them on the shark's fins respectively.4
Put the frying pan on high heat for a long time, add the remaining soup from steaming chicken wings, add spring onions, ginger, soy sauce (3 grams), refined salt (1 grams), Shaoxing wine (5 grams), and monosodium glutamate. Boil the soup to collect the juice, and pour it over the chicken wings and shark fin. Serve.