White Jade Bull Whisker

White Jade Bull Whisker

　　White Jade Bull Whisker

　　White Jade Bull Whisker: Savory and delicious, with an elegant presentation.

　　Ingredients: 500g bull whisker, 6 eggs, 1g marinade mix, 12 toothpicks, 20g cooking wine, 5g chicken oil, 2 red and 2 green crabapples, salt, chicken essence, pepper, sugar to taste, 4g each of scallions and ginger.

　　Preparation: Clean the bull whisker, cut it in half, remove the odor, then cut it into segments with 8 cuts per piece, each cut going two-thirds deep into the whisker. Parboil in boiling water with cooking wine until cooked through, then place in a pressure cooker with water, cooking wine, spices, ginger, and scallions. Cook under pressure for 20 minutes, then remove and set aside. Boil the eggs, peel, and cut them in half. Use the crabapples to make goldfish eyes, place them on the eggs to form the fish bodies, and use the bull whisker pieces as the fish tails. Connect them with toothpicks and arrange on a plate. Add salt, chicken essence, pepper, sugar, and broth, then steam for 5 minutes. Remove and drizzle with chicken oil before serving.