Dragon and Phoenix Grape Beads

Dragon and Phoenix Grape Beads

　　Hunan cuisine, also known as Xiang cuisine, developed from local dishes in the Xiang River basin, Dongting Lake area, and the mountainous regions of western Hunan.

　　Visually appealing and delicious, Dragon and Phoenix Grape Beads

　　Ingredients and Preparation

　　Chicken breast 250g, grass carp meat 50g, 300g Chinese cabbage leaves

　　Side ingredients and preparation

　　A small amount of salt, MSG, dark soy sauce, green cabbage leaves, an appropriate amount of white vinegar, 50g starch, 20g tomato ketchup, 50g sugar, 100g oil.

　　Cooking Process

　　1. Mash the chicken and grass carp meat separately, then season each with beaten egg, starch, minced scallion and ginger, salt, and MSG.

　　2. Extract juice from the Chinese cabbage greens and mix it into the fish paste. Add dark soy sauce to the chicken paste and mix well.

　　3. Bring water to a boil in a pot, then shape both pastes into marble-sized balls. Scoop them out as they float to the surface.

　　4. Heat the pot, pour in the vegetable juice, add a little salt, thicken with a cornstarch slurry to create a glassy gloss, add the fish balls, drizzle with hot oil, and serve.

　　5. In another pot, heat a little oil, add tomato ketchup, sugar, and white vinegar, thicken with a cornstarch slurry to create a glassy gloss, add the chicken balls, and drizzle with hot oil.

　　6. Arrange the two types of balls on a plate to resemble grape clusters.