Ice and Snow Plum Blossom Hazel Grouse
A decorative dish of plum blossom-shaped flying dragon meat paste, encircled by egg foam paste styled as snowflake borders, symbolizing plum blossoms standing proudly in the snow.
Ingredients
Hazel grouse (feathers removed and cleaned)
liang
Sea cucumber
to taste
Winter bamboo shoots
to taste
Fatty pork
to taste
King oyster mushroom
to taste
Bok choy
to taste
Ham
to taste
Hawthorn jelly (for plum blossom pattern)
to taste
Egg whites (beaten into foam)
3
Tomato sauce
to taste
Salt
to taste
MSG
to taste
Sugar
to taste
Vinegar
to taste
Starch
to taste
Chicken broth
to taste
Flour
to taste
Shaoxing wine
to taste
Instructions
1
Preparing the Hazel Grouse
Clean the hazel grouse thoroughly by removing feathers. Chop the two tender strips of breast meat together with the pork fat into a fine paste. Slice the remaining breast meat into thin pieces and coat them with egg white and starch slurry.
2
Shaping and Steaming
Beat three egg whites into a foamy paste, then add flour and starch and mix until smooth. Spread the chopped hazel grouse paste evenly in the center of a plate and steam until fully cooked. Remove from the steamer and spread the beaten egg foam paste over the top. Arrange pieces of hawthorn jelly and ham into a plum blossom pattern on the egg foam, then steam for three more minutes.
3
Pouring the Sauce
Heat a small amount of oil in a pan to bloom the aromatics. Add chicken broth, salt, and MSG. Once it comes to a boil, skim off the foam, thicken with a light starch slurry, and pour the sauce over the steamed preparation.
4
Sautéing the Hazel Grouse Slices
Heat oil in a pan to medium-hot (about 60% hot). Add the coated hazel grouse slices and quickly stir-fry just until cooked through, then arrange them around the edge of the plate to represent falling snow.
