What is Feilong soup? How to make Feilong soup? Feilong in Feilong soup refers to the original nourishing soup made of hazelnut chicken as the main material. The meat of Feilong is delicious and has strong nourishing effect.
Flying dragon (hazelnut chicken) is a kind of smaller flying bird which is rich in Xing'an Mountain forest. There are two ways for Olunchun people to use feilonghe soup.
One is to put the dragon meat, which is washed and chopped into small pieces, into the boiling water with salt, and boil it. In about two minutes, the soup must be poured out of the hanging pot, and then put a bit of oeot wild onion on it, and then it can be eaten.
The other is to sprinkle the salt powder on the dragon meat first. When the water in the hanging pot is boiling, one hand holds the dragon, the other hand continuously uses a spoon to take out the boiling water in the hanging pot and pour it on the dragon meat. When it's hot to the sixth degree, put the whole dragon and the wild onion into the pot, and boil it in the boiling water for more than ten seconds before pouring it out for eating.
No matter what kind of cooking method, the hanging pot must be cleaned in advance so that it does not touch any oil. In order to keep the original flavor of Feilong soup, no seasoning or soy sauce should be added. What is Feilong soup, a famous dish in Northeast China
practice
1. Clean up Fei Long and get rid of blood clots and impurities in his abdomen. Wash Tricholoma, onion and ginger, slice properly for use.
2. Put the flying dragon in the boiling water, remove and wash it, put it into a stainless steel pot, add 3000 grams of chicken soup, put the Tricholoma, onion, ginger slices and cooking wine together, boil them, move them to a small fire and bake them slowly. When the flying dragon cooks the gruel, remove the flying dragon and Tricholoma and put them in the bowl, pick up the onions and ginger, put some salt, monosodium glutamate and pepper into the soup, boil them, and pour them into the bowl.
Operation key: the fire should not be too big, and the soup should be slightly opened; if the fire is big, the soup will be opened quickly, and the soup will be less for a moment, but the dragon is not rotten.