100g fried pigskin 50g pork slices

200g pork stuffing150g lotus root

A fresh winter bamboo shoot 10 mushroom

5 black fungus and 50 green garlic

10 quail egg vinegar

Pepper powder and white pepper powder

Light soy sauce, a little old soy sauce.

Have some starch sesame oil.

Egg flour

method of work

1

Deep-fried pigskin, if fried, is soaked in cold water for two hours, cut into small pieces 2cm long 1cm wide, grab it with a small amount of baking soda powder, soak it in boiling water, remove oil, and pass it again with cold water. If it's pork skin stir-fried with sand in Chaozhou, you can soak it in cold water for three hours and cut it.

2

Cut lotus root into pieces, mix with meat, a little flour, eggs and salt. Stir hard in one direction. When the meat is strong, squeeze it into meatballs and fry it in the oil pan until golden brown.

three

Peel fresh winter bamboo shoots, put them in cold water and cook for 20 minutes on fire. Cool and slice after cooking.

four

Grab the sliced meat with starch and season it with a little light soy sauce.

five

After the mushrooms are soaked, cut into small pieces. About one mushroom is cut into 6-8 pieces.

six

After the auricularia auricula is soaked, remove the old roots and tear them into pieces.

seven

Cooked quail eggs and shelled.

eight

Boil a pot of water, add salt and light soy sauce to taste. Pour in sliced meat, pigskin, black fungus, mushrooms, bamboo shoots, meatballs and quail eggs in turn. Boil on a big fire. Cook until the fragrance comes out, add green garlic and pour a little starch to thicken it. Before cooking, add balsamic vinegar, Chili powder and white pepper to taste.