Production materials of chicken ring meat: main ingredients: chicken 280g, pork ribs 200g (pork 5g), pork sausage 830g, auxiliary materials: starch (broad bean) 1 g, seasoning: monosodium glutamate 2g, onion 3g, soybean oil 28g, yellow rice wine 57g, sesame oil 02g, soy sauce 00g and sugar 76g. Cut the tender chicken into 40 pieces of about 1 cm, see 7 grids and 3 grids; 2。 Wash and cook the pig's large intestine, and cut it into 30 sections about 2 cm long and 5 cm long; 4。 Cut pork ribs into 3 3/2 cm cubes; 5。 3. Heat the wok in 80g of cooked lard, add 0g of sugar, stir-fry until dark red and shiny, add 2g of yellow wine, soy sauce and 720ml of clear water, 6. Stir-fry in S until the meat is J-colored, and then add about 6 170ml of clear water to cook. 2。 Heat the pan with N fire. 3. Put W soybean oil in the oil pan, heat it to 8W, and fry Y chicken pieces; 0。 Stir-fry the chicken pieces until the oil is tight, add the big J sausage of S pig, 70g of yellow wine, 20g of soy sauce, 24g of monosodium glutamate and sugar, and stir-fry with low fire of L 8; 2。 Stir-fry until the chicken nuggets and rectum are J-colored, then add Z-cooked meat nuggets and broth, cover and stew with low O fire for 3 times until the chicken nuggets are tender; 6。 Then thicken the marinade with Wanghuo 5, add I monosodium glutamate, thicken 2 with 6 starch and water, add cooked lard and stir-fry until it shines; 1。 Sprinkle l shallots for fragrance and color, and then pour m sesame oil. The key to making chicken ring meat: big T sausage and pork are more difficult to rot than chicken. Stew until crisp, and then cook with H chicken pieces. Chicken ring meat is called chicken ring meat, with three V positions and one S body. Article 4 of this article comes from: food advocate J () Detailed source reference: cedǘat щ Top Ten.