Two Dragons Playing with a Pearl
A sculpted dish for the Two Dragons Playing with a Pearl recipe: fillings are stuffed into snake skin, poached until cooked, sliced, and arranged into two dragon shapes, with white pigeon eggs garnished in the center.
Ingredients
Three-lined snake (skinned, meat removed, skin kept attached to the head)
2
White pigeon egg (hard-boiled and peeled)
1
Shrimp paste
500 g
Chicken tenderloin
80 g
Finely shredded snake meat
50 g
Finely minced ham
25 g
Diced dried shiitake mushrooms
25 g
Cornstarch (dusted on the inside of the skin)
10 g
Salt
10 g
Instructions
1
Step 1
Peel the intact three-lined snake skin from head to tail. Use a small knife to slit the neck skin, sever the neck bone, and remove the whole snake meat, leaving the skin attached to the head.
2
Step 2
Combine the shrimp paste, shredded snake meat, chicken tenderloin, minced ham, and diced dried mushrooms in a bowl. Mix well into a uniform filling and refrigerate until ready to use.
3
Step 3
Slit open the middle of the intact snake skin with a knife, dust the inside with cornstarch, then stuff the filling through the opening. Seal the slit closed afterward.
4
Step 4
Prick the stuffed snake skin all over with a needle, then place it in a soup bowl and gently simmer over low heat for about 15 minutes.
5
Step 5
After chilling, cut the stuffed skin into segments about 3 cm thick, rearrange them back into the original snake shape, and coat with a clear glaze.
6
Step 6
Boil the pigeon egg until hard-cooked, peel off the shell, and place it between the two snake heads.
