Composition:

Ingredients: 50 grams of cooked chicken, 50 grams of fresh shrimp, 6 meatballs, 6 fish balls and 50 grams of pork belly. Accessories: cooked ham 15g, cooked cake 25g, soaked skin 100g, soaked vermicelli 100g, cooked bamboo shoots 25g and Chinese cabbage 250g. 7 grams of refined salt, 5 grams of monosodium glutamate and 750 grams of clear soup. 50 grams of cooked lard.

Features:

The materials are diverse, and the fish, shrimp and eggs are soft, waxy and fresh, original and fragrant.

Operation:

Cut the shrimp and wash it. Chicken, cakes and winter bamboo shoots are all cut into long strips and arranged separately. Cut the Chinese cabbage into 6.5 cm long and 2 cm wide sections, blanch with boiling water, drain the water, cut the vermicelli into long sections, cut the skin into pieces the same size as the Chinese cabbage, and rinse with clear water. Take a casserole, put it in Chinese cabbage, and add vermicelli and pigskin. Put pork tripe, chicken, cake, bamboo shoots, meatballs and shrimp on the pigskin in different colors and shapes. Cover the fish balls with ham slices, add Shaoxing wine, refined salt, monosodium glutamate, clear soup and lard, and simmer on low heat until crisp, and leave the fire. Serve with a plate as a foil.