Stewed sea dog with chicken feet and apricot(xing yuan ji jiao dun hai gou )

Stewed sea dog with chicken feet and apricot

Raw materials for stewing sea dog with Xingyuan chicken feet:

One seal (about 2500 grams), 6 pairs of tender chicken feet, 25 grams of cooked ham, 100 grams of lean pork, 25 grams of Southern apricot, 10 grams of longan, 15 grams of green onion, 5 grams of refined salt, 25 grams of ginger wine, 25 grams of Shaoxing wine, 750 grams of chicken soup, 250 grams of light soup, 750 grams of boiled water and 30 grams of peanut oil.

Processing steps of stewed sea dog with chicken feet and apricot

1. Put the seal on the chopping board, quickly cut the head horizontally (don't cut it off), after bleeding, soak it in 90 degree hot water, scrape the skin mucus, then cut it from the belly, remove the internal organs, wash it, cut it into pieces (each piece weighs about 25 G), take 750 g, and use the rest for other purposes.

2. Cut ham into five pieces and pork into six pieces. After the chicken feet are slightly scalded with boiling water, peel off the coat, cut off the toenails, knock off the bones of the feet and wash them. Wash almonds in a bowl.

3. Put the pork and chicken feet into the boiling water pot to cook, remove the ham together, put the bone in the stewing cup, put the seal into the boiling water pot to blanch slightly, take out and wash. Heat a wok with medium heat, add 15g oil, 10g ginger and 10g scallion, stir fry the seal meat, cook ginger wine, add light soup, simmer for one minute, pour in a colander, drain water, remove ginger and scallion, and put them into the stew cup

Stewed sea dog with chicken feet and apricot

Xingyuan chicken feet stewed seal is a dish made of seal, tender chicken feet, cooked ham and lean pork.

Raw materials

Main materials

One seal (about 2500 grams), six pairs of chicken feet, 25 grams of cooked ham and 100 grams of lean pork

accessories

Nanxing 25g, longan 10g, scallion 15g, refined salt 5g, ginger wine 25g, Shaojiu 25g, chicken soup 750g, light soup 250g, boiled water 750g, peanut oil 30g.

Production steps

1. Put the seal on the chopping board, quickly cut the head horizontally (don't cut it off), after bleeding, soak it in 90 degree hot water, scrape the skin mucus, then cut it from the belly, remove the internal organs, wash it, cut it into pieces (each piece weighs about 25 g), take 750 g, and use the rest for other purposes.

2. Cut the ham into five pieces and the pork into six pieces. After the chicken feet are slightly scalded with boiling water, peel off the coat, cut off the toenails, knock off the bones of the feet and wash them. Wash almonds in a bowl.

3. Put the pork and chicken feet into the boiling water pot to cook, remove the ham together, put the bone in the stewing cup, put the seal into the boiling water pot to blanch slightly, take out and wash. Heat a wok with medium heat, add 15g oil, 10g ginger and 10g scallion, stir fry the seal meat, cook ginger wine, add light soup, simmer for one minute, pour in the colander, drain the water, remove ginger and scallion, and put them into the stewing cup. Then add 5 grams of almonds, longan meat, ginger and green onion, Shaojiu, refined salt and monosodium glutamate. Finally, add boiled water and cover it with steamer. Simmer over high heat for 90 minutes until the meat is soft and rotten. Remove the foam from the soup, remove the ginger and scallion, add the chicken soup, and simmer for another 30 minutes. Filter the soup with a clean towel, pour it back into the stewing cup, cover it with a steamer, and simmer for 20 minutes. Remove and sprinkle with pepper.

Characteristics of dishes

The seal used in this dish is a fish, not a mammal. Its scientific name is "giant salamander". Because it sounds like a child crowing, it is commonly known as "giant salamander". It is the largest freshwater amphibian in existence. It lives in valley streams and feeds on fish, shrimp and frogs. Wild seal has been listed as protected animals. This product is home bred seal stewed with almond, Guiyuan meat and chicken feet. It can greatly tonify the lung and kidney. It has good therapeutic effect on chronic bronchitis, pulmonary heart disease, bronchial asthma and other diseases in the elderly. It is a good tonic in winter.

matters needing attention

1、 Cantonese stew method, generally put the raw material into boiling water to remove the fishy and dirty, wash it with clean water, then put it into the porcelain or pottery stew cup, add onion, ginger, wine and flavoring, add the soup, put it in the steamer and stew on the boiling water, cover it when stewing, so that the flavor of the raw material is not easy to lose, the raw material is soft and tender, and the stewing time should not be too long.

Two. The soup of stew is full of the essence of ingredients and ingredients. The soup is not only fragrant and strong, but also has high nutritional value. The general tonic food is made by stew. The pike is very valuable, and it is most suitable for stewing. There are two kinds of stew: original stew and sub stew. The original stew is suitable for general stew. Sub stew is suitable for rare stew products, the former is turbid and the meat has the color of ingredients; the latter is pure and the meat has the primary color. "Xingyuan chicken feet stewed seal" is a rare variety, which is the representative of Guangdong cuisine.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xing Yuan Ji Jiao Dun Hai Gou