Crispy Hazel Grouse
Fei Long is soaked, steamed, then deep-fried until golden and crisp in this nourishing dish.
Ingredients
Hazel grouse (skinned, gutted, legs removed, split along the back)
5
Lobster (sliced)
50 g
Shaoxing wine
to taste
Fine salt
to taste
MSG
to taste
Soy sauce
to taste
Scallion (crushed)
to taste
Ginger (crushed)
to taste
Sichuan pepper salt (for dipping)
to taste
Amomum (crushed)
to taste
Cardamom (crushed)
to taste
Cassia bark
to taste
Star anise
to taste
Peanut oil (for frying)
to taste
Instructions
1
Ingredient Preparation
Score a small slit below the breast of each hazel grouse and peel off the skin and feathers in one piece. Cut off the legs, split the bird along the back to remove the innards, and wash clean. Combine Sichuan peppercorns, star anise, cassia bark, Shaoxing wine, and an appropriate amount of water in a bowl. Add the hazel grouses and soak for 3-4 hours, then remove, rinse, and drain well. Crush the scallion, ginger, amomum, and cardamom separately with a knife.
2
Marinating and Steaming
Rub the hazel grouse thoroughly inside and out with fine salt and soy sauce. Place the bird breast-side down in a steaming bowl. Wrap the Sichuan peppercorns, star anise, and cassia bark in cheesecloth and set in the middle of the steaming bowl. Add the crushed scallion, ginger, amomum, cardamom, Shaoxing wine, fine salt, MSG, and soy sauce. Marinate the hazel grouse for 2-3 hours, then steam in a steamer for about 1 hour. Remove from the steamer, pick out the scallion, ginger, and spices, drain off the liquid, and let cool.
3
Deep-frying
Place a wok over high heat and heat until hot. Pour in the peanut oil and, when the oil reaches about 80% hot, briefly fry the lobster slices, then remove and set aside. Next, fry the hazel grouse in the oil until golden brown, then remove and drain the oil. Cut the grouse into pieces and arrange on a plate, with the lobster slices around the edge. Serve with a small dish of Sichuan pepper salt on the side.
