Dragon Eye Phoenix Liver

Name: Dragon Eye Phoenix Liver
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 150 g duck liver; 75 g cooked pork large intestine; 73 g chicken tenderloin mince; 50 g rehydrated winter mushrooms; 50 g rehydrated bamboo shoot slices; 15 g ham; 10 g green peas; 4 g refined salt; some egg white; 10 g Shaoxing wine; 30 g wet starch; 10 g soy sauce; 10 g scallion-pepper oil

A visually elegant Shandong (Lu) cuisine dish, Longyan Fenggan (Dragon Eye Phoenix Liver) combines duck liver, pork large intestine, and minced chicken to deliver multiple distinct flavors in one serving.

1h 10m

Easy

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Ingredients

duck liver 150 g

cooked pork large intestine 75 g

chicken tenderloin mince 73 g

rehydrated winter mushrooms 50 g

rehydrated bamboo shoot slices 50 g

ham 15 g

green peas 10 g

refined salt 4 g

egg white some

Shaoxing wine 10 g

wet starch 30 g

soy sauce 10 g

scallion-pepper oil 10 g

Instructions

Prepare the duck liver and supporting ingredients

Wash the liver and blanch it in boiling water. Cut into 1.7 cm wide long strips, then use a bamboo skewer to make a small slit on each piece of duck liver. Cut the bamboo shoots into 5 cm long, 0.7 cm thick slices; split each mushroom in half; blanch both in boiling water.

Prepare the large intestine and chicken paste

Cut the large intestine into 2.5 cm segments, blanch in boiling water and set aside. Place the chicken mince in a bowl, add egg white, refined salt, Shaoxing wine, wet starch, clear broth, and cooked lard, and stir in one direction until it becomes a smooth paste. Dice the ham into 0.1 cm cubes; shell the peas, blanch briefly with hot water, and set aside.

Cook the duck liver

Put a small amount of lard in the pan, heat over high heat until 60% hot (about 132°C), add scallion and ginger to release their fragrance, add the chicken liver, mushrooms, and bamboo shoots and stir-fry, then add soy sauce, clear broth, Shaoxing wine, and sugar. Once boiling, move to low heat and simmer until fully cooked. Remove the scallion and ginger, thicken with wet starch, stir in scallion-pepper oil, and arrange at one end of an oval serving plate in a triangular shape.

Shape the dragon eyes

Spread a thin layer of lard on a flat plate and arrange the pork intestine pieces on it. Mix egg white and refined flour into a batter and coat the inner edge of each intestine piece. Pipe the chicken paste mixture into small balls and set them on top of the intestine openings. Press a pea on top of each ball to resemble an eye, then carefully sprinkle minced ham around them to form 'dragon eyes'—make 15 in total. Steam over high heat until fully cooked, then remove and place at the other end of the duck liver plate.

Sauce and serve

Combine clear broth, refined salt, and Shaoxing wine in the pan, bring to a boil over high heat, thicken with wet starch, drizzle with scallion-pepper oil, and pour over the dragon eyes to finish the dish.