Ingredients
150 g each of spiced beef, spiced pork liver, and spiced pork tenderloin, 150 g each of Chinese sausage, 1 spiced pork kidney, 1 spiced pork tongue, 5 g (about 1 teaspoon) of black moss (hair vegetable), and appropriate amounts of rehydrated shiitake mushrooms, leafy greens, tomatoes, diced egg yolk, and quail eggs.
Seasonings
Scallions, to taste.
Instructions
1. Slice the marinated pork liver, pork tongue, and pork tenderloin into feather-shaped thin pieces; cut the marinated pork kidney into 4 pieces and carve them into an eagle's beak and claws; cut the marinated beef into tail feathers that are pointed at the top and rounded at the bottom.
2. Steam the cured sausage until cooked, then slice thinly. Arrange the marinated meat slices on a plate in the shape of an eagle spreading its wings. Use stir-fried and seasoned hair moss to form the eagle's head, add a beak, and decorate with quail eggs as eyes. Arrange the remaining marinated ingredients, tomatoes, and shredded scallions to create the sun, clouds, and a rockery. This dish has a lifelike appearance, combining both edibility and visual appeal.