Flying dragon(sui hua fei long )

Method of flying dragon with skating:

The raw materials needed to make the follow-up dragon are as follows:

Ingredient: two flying dragons.

Ingredients: Shuifa mushroom 40g, Shuifa yulanpian 40g.

Ingredients needed to make flying dragon on the go:

15 g cooking wine, 1.5 g refined salt, 1 egg white, 100 g clear soup, 15 g wet corn flour, 1 g pepper, 10 g chicken oil and 50 g clear soup.

Production steps of flying dragon on the slide:

1. Tear off the skin and hair of Feilong, open the stomach, remove the five internal organs, wash them with clean water, take off the dried Feilong slices, add a little fried wine, refined salt and corn flour, pour in the egg white, mix well, put them into the boiling water pot, smooth and remove them.

2. Wash the mushrooms and Magnolia slices with clean water, cut them into 6-minute fusiform slices, put them into a boiling water pot and take them out.

3. Leave the bottom oil in the frying pan, add Lentinus edodes and yulanpian, stir fry slightly, then add clear soup, cooking wine, refined salt and pepper, skim the foam after boiling. Dilute the corn flour with water, pour it into the pot and hook it into juice, then pour in the Feilong slice, stir fry evenly, pour in chicken oil, and then out of the pot.

Flying dragon

Suihua Feilong is a delicious food. Its main ingredients are 15 grams of cooking wine, 1.5 grams of refined salt, 1 egg white, 100 grams of clear soup, 15 grams of wet corn flour, 1 gram of pepper, 10 grams of chicken oil and 50 grams of clear soup.

Ingredient: two flying dragons. Ingredients: Shuifa mushroom 40g, Shuifa yulanpian 40g. Seasoning:

Methods: 1. Tear off the skin and hair of Feilong, open the stomach, remove the five internal organs, wash them with clean water, take off the dried Feilong slice, add a little fried wine, refined salt and corn flour, pour in the egg white, mix well, put them into the boiling water pot, smooth and take out. 2. Wash the mushrooms and Magnolia slices with clean water, cut them into 6-minute fusiform slices, put them into a boiling water pot and take them out. 3. Leave the bottom oil in the frying pan, add Lentinus edodes and yulanpian, stir fry slightly, then add clear soup, cooking wine, refined salt and pepper, skim the foam after boiling. Dilute the corn flour with water, pour it into the pot and hook it into juice, then pour in the Feilong slice, stir fry evenly, pour in chicken oil, and then out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sui Hua Fei Long