Snake Ragout

Perhaps your new favorite bean dish:

Cut snake and chicken meat into tender strips and mix with ingredients A, let stand for 10 min. Drain the prepared fish stomach and cut into tender strips. Squeeze the mushrooms after they have soaked for 25 min, remove stems and cut caps into tender strips. Strain orange peel and chop.

Heat 1/6 cup oil in wok and cook chicken in it, stirring constantly, until it turns white, remove, drain, add 1/6 cup oil and briefly saute shallot with ginger slices, then add wine and clear soup, bring to a boil, then discard onion and ginger. Add chopped ingredients and ingredient B and simmer for 2-3 min, then thicken with a paste of 1 1/2 tbsp cornstarch and water. To keep a less strong ginger flavor, blanch the ginger beforehand. Rinse chrysanthemum flowers, removing petals. Arrange on a serving platter along with lemon leaves cut into very thin strips.

Cut pastry shells into strips and deep fry 3 cups oil until crisp. Bring the snake ragout to the table with the pastry strips, chrysanthemum and lemon leaves.

The traditional pasta for this dish is made from flour and fermented bean curd. The dough is rolled out paper-thin.

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