Butterfly Appetizer Plate Recipe
Cold Dishes Recipes

Ingredients:

4 oz
4 oz
4 oz
4 oz
4 oz
2
3
1/2
2
1/2
2
1
1
1/4 tsp
10

stewed pig liver
broiled pork
stewed pig tripe
roast chicken meat
salted duck meat
prawns
Stewed duck gizzards
ham
dried black mushrooms
squid
green peas
tomato
chemical egg
salt
cherries

Directions:

1. Slice stewed pig liver, broiled pork, stewed pig tripe, roast chicken, and salted duck.

2. Set a bamboo pick into the tail of prawns. Boil with salted water. Remove the shells and heads but retain the tails.

3. Slice stewed duck gizzard and ham.

4. Soak mushrooms in warm water and steam. Cut around the edge of the mushrooms in thin pieces of 0.1 cm. wide for use as the whiskers of the butterfly.

5. Score squid lengthwise, steam, then slice it crisscross.

6. Boil the green peas.

7. Carve tomato and chemical egg into shape of flowers.

Setting and Garnish:

1. Arrange stewed pig liver, squid, broiled pork, and a prawn in the form of a butterfly resting on a tree using the mushroom shreds as the whiskers of the butterfly and green peas as the eyes.

2. Arrange stewed pig tripe, roast chicken, salted duck, and a prawn in the form of another butterfly.

3. Garnish plate with duck gizzard, cherries, chemical egg, parsley, ham and shape of green flower between the butterflies.

Notes:

1. Slice pig tripe and crisscross.

2. Set the bamboo pick into prawn to keep from curling when boiled.

3. Cut the bottom of green peas flat to fix the eyes.