Lotus deer tail(fu rong lu wei )

Furong deer tail method:

Raw materials for making Furong deer tail:

Ingredient: 1 fresh deer tail.

Ingredients: 1 hen, 500g pork, 100g cooked ham, 150g egg white.

Ingredients for making lotus deer tail:

25g cooking wine, 1.5g refined salt, 10g soy sauce, 50g scallion, 25g ginger, 350g clear soup, a little chicken oil, 15g dry corn flour and a little flour.

The procedure of making Furong deer tail is as follows:

1. Wash the deer tail with clean water, remove the blood and debris, tear off the hair, put it into the boiling water pot, take out the scallion, cut it into sections, and smash the ginger; open the hen from the abdomen, take out the internal organs, and wash it with clean water.

2. Pour 2.5kg clear water into the pot, put hens, pork, ham and deer tail on the heat, bring to a boil, skim the foam, move to low heat and stew for about 1 hour. When the deer tail is boiled to 70% rotten, take out the deer tail (fracture the tail), put it into a bowl, add clear soup, cooking wine, refined salt, soy sauce, onion and ginger, steam for 20 minutes on the drawer, take out and decant the original juice.

3. Mix the egg white with 150g clear soup, put it into a porcelain bowl, steam it, shovel it into a deep-sea bowl, cut the cooked deer tail into sections and put it on the egg white. Remove from the pan, add 200g clear soup, add refined salt, cooking wine, soy sauce and water starch, thicken with two streams, pour into deep sea bowl and serve.

Lotus deer tail

Furong deer tail is a dish made of fresh deer tail.

Make food

Ingredient: 1 fresh deer tail.

Ingredients: 1 hen, 500g pork, 100g cooked ham, 150g egg white.

Seasoning: 25g cooking wine, 1.5g refined salt, 10g soy sauce, 50g green onion, 25g ginger, 350g clear soup, a little chicken oil, 15g dry corn flour, a little flour.

Production steps

1. Wash the deer tail with clean water, remove the blood and debris, tear off the hair, put it into the boiling water pot, take out the scallion, cut it into sections, and smash the ginger; open the hen from the abdomen, take out the internal organs, and wash it with clean water.

2. Pour 2.5kg clear water into the pot, put hens, pork, ham and deer tail on the heat, bring to a boil, skim the foam, move to low heat and stew for about 1 hour. When the deer tail is boiled to 70% rotten, take out the deer tail (fracture the tail), put it into a bowl, add clear soup, cooking wine, refined salt, soy sauce, onion and ginger, steam for 20 minutes on the drawer, take out and decant the original juice.

3. Mix the egg white with 150g clear soup, put it into a porcelain bowl, steam it, shovel it into a deep-sea bowl, cut the cooked deer tail into sections and put it on the egg white. Remove from the pan, add 200g clear soup, add refined salt, cooking wine, soy sauce and water starch, thicken with two streams, pour into deep sea bowl and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Lu Wei