Three snakes, cooking wine, monosodium glutamate, refined salt, ginger slices, onion strips, egg white, wet powder, beaver meat, shredded mushrooms, shredded sole, fungus, pepper and cooked lard.

manufacturing process

Slaughter three snakes, remove the head, tail and viscera, cook, shred the meat, remove the bones, stir-fry with cooked lard and cooking wine, add snake soup, monosodium glutamate and refined salt, put ginger slices and onion strips in a pottery bowl, steam them in a steamer over medium heat for about an hour, take out the shredded snake meat, mix it with shredded chicken, egg white and wet starch, and cook the civet cats.

Technology: boiling

Taste: original flavor

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Ingredients: snake meat100g, dried tangerine peel 50g.

Accessories: ham 40g.

Seasoning: 2g of salt and 3g of yellow wine.

1. Boil tangerine peel with water to get about 200ml of juice. Shred snake meat and ham.

2. Add orange peel juice, shredded snake meat, shredded ham, etc. Put it in a steaming bowl, add appropriate amount of yellow wine and refined salt, and cook it into soup.