Hump fried five silk is another famous traditional dish in The Hexi region. As far back as the Tang Dynasty, it was already a delicacy on the plate of Yang Guifei's sisters, known for its tender flesh and plump fat. Hump fried five silk selection of exquisite materials, fine knife work. It is made with hump as the main ingredient and stir-fried with magnolia slices, winter ru, leeks, ham and chicken breast meat "five silks". If you master the heat, the color and flavor of the dish are excellent.
method:
Take a camel palm and wash it softly, add a chicken, with seasonings, simmer for seven to eight hours, when the rotten meat is out of the bone, put the tendon slices in a bowl, add spices, steam for two to three hours, take eight eggs, egg yolk, egg white separation, egg yolk mixed steamed cake, and lunch meat together into meat, pave a curved road in the oval plate, and then rub the hair into thin strips and press on both sides of the road. Whisk the egg whites into a baking paste, place them on both sides of the road in the shape of a snowy mountain, and take out the cage slightly steamed to form. At this time, the steamed camel's paw is removed, and the meat slices are placed in the bend of the "road", and the tendon pieces are sprinkled on the "road surface", like the hoof prints of a camel that has walked. Then use fresh soup and condiments to pour on the meat tendons to form the Silk Road camel's paw, because it is accompanied by snow-capped mountains, it is also known as snow-capped camel's paw. This dish is white in the snowy mountains, bending in the Silk Road, rotten camel palm tendons, crispy meat, pale yellow in color, crystal clear, delicious taste.
