Eagle Spreads Its Wings

Name: Eagle Spreads Its Wings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 150 g braised beef (cut into tail feather shapes, pointed at the top and wide at the bottom); 150 g braised pork liver (cut into feather-shaped thin slices); 150 g braised pork tenderloin (cut into feather-shaped thin slices); 150 g cured sausage (steamed and cut into thin slices); 1 braised pork kidney (cut into 4 pieces, carved into eagle beak and eagle claw shapes); 1 braised pork tongue (cut into feather-shaped thin slices); 5 g fat choy (stir-fried until well-seasoned, shaped into an eagle head); to taste rehydrated winter mushrooms; to taste leafy greens; to taste scallion (cut into strips); to taste tomato; to taste egg yolk cubes; to taste quail egg (used to decorate as eyes)

An arrangement of assorted sliced braised meats shaped like a spreading eagle, garnished with black moss, quail eggs, and vegetables.

30 min

Easy

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Ingredients

braised beef (cut into tail feather shapes, pointed at the top and wide at the bottom) 150 g

braised pork liver (cut into feather-shaped thin slices) 150 g

braised pork tenderloin (cut into feather-shaped thin slices) 150 g

cured sausage (steamed and cut into thin slices) 150 g

braised pork kidney (cut into 4 pieces, carved into eagle beak and eagle claw shapes) 1

braised pork tongue (cut into feather-shaped thin slices) 1

fat choy (stir-fried until well-seasoned, shaped into an eagle head) 5 g

rehydrated winter mushrooms to taste

leafy greens to taste

scallion (cut into strips) to taste

tomato to taste

egg yolk cubes to taste

quail egg (used to decorate as eyes) to taste

Instructions

Carving and Slicing

Cut the braised pork kidney into 4 pieces, carve into eagle beak and eagle claw shapes; slice the braised pork liver, braised pork tongue, and braised pork tenderloin into feather-shaped thin slices; cut the braised beef into tail feather shapes that are pointed at the top and wide at the bottom; steam the cured sausage and cut into thin slices.

Assembling the Eagle

Arrange the braised sliced meats on the plate into the shape of an eagle spreading its wings, use the stir-fried well-seasoned fat choy to form the eagle head, attach the eagle beak and claws, and use quail eggs to decorate as eyes.