25g of shredded cooked Agkistrodon, 20g of shredded raw chicken100g, 5g of shredded cooked civet, 75g of braised fish maw, 75g of braised abalone, 75g of fresh Pleurotus ostreatus, 50g of water-borne fungus, and 0g of fried crispy fish100g. Cooking wine, refined salt, monosodium glutamate, soy sauce, pepper, ginger wine, onion segments, shredded ginger, shredded tangerine peel, lemon leaves, chrysanthemum, wet starch, lard, broth and snake soup.

Practice method

1. Divide two small plates into potato chips, then wash and shred five chrysanthemums on the potato chips, shred lemon leaves on the petals of chrysanthemums, and shred chicken, fish maw, abalone, Pleurotus ostreatus and auricularia. 2. Heat the pot, add lard, add shredded snake, stir fry, cook wine, add snake soup, adjust the taste with seasoning, boil, put in a pottery bowl, add ginger slices and onion segments, stew in a cage 1 hour, and take out. 3. Shredded auricularia, shredded fish maw and shredded abalone are stewed with seasoning and broth. Mix shredded chicken with egg white and wet lake powder, soak in oil in hot oil pan until cooked, take out and drain. Add lard, cooking wine, broth and snake soup to the pot, boil, add all kinds of shredded pork to taste, add pepper, soy sauce and sesame oil, thicken with wet starch, and serve. Cooking wine, refined salt, monosodium glutamate, soy sauce, pepper, ginger wine, onion segments, shredded ginger, shredded tangerine peel, lemon leaves, chrysanthemum, wet starch, lard, broth and snake soup.