Ingredients: chicken breast, mandarin fish, lean meat, pork tenderloin, fish balls100g each, eggs12g each, osmanthus fragrans, winter bamboo shoots 50g each, fried dumplings 2g each, Hunan vermicelli 20g, spinach, sprouts, winter amaranth and Chinese flowering cabbage 65438 each.

working methods

1. Slice pork tenderloin, remove the waist/cut it into 4. 5cm long, 3cm wide and 0. 2cm thick slices with chicken breast, lean meat and mandarin fish respectively. Separate the fritters and cut them into 6 cm pieces. The prickly heat is gone. Wash eggs. Slice winter bamboo shoots. The stems of mushrooms are removed and washed. Wash and chop the winter vegetables. Put chicken breast, lean pork, mandarin fish and pork tenderloin into four plates respectively.

2. Put the wok on a big fire, add the cooked lard, and when it is 60% hot, put the fried dough sticks, dumplings and vermicelli into the wok respectively, fry them until they are crisp, remove them and put them into three plates respectively. Put the eggs in a big porcelain plate. 2 grams of monosodium glutamate, 2.5 grams of pepper and refined salt, 50 grams of garlic and cooked lard, each in a small dish.

3. The pot is at high temperature. Add 50g of cooked lard, stir-fry the winter bamboo shoots for a few times when the heat reaches 60%, add mushrooms, fish balls, 4g of refined salt and soy sauce for a few times, add chicken soup and winter vegetables, bring to a boil, pour into a side stove pot, add charcoal to the hearth of the side stove, then bring the soup to a boil, and mix it with the above raw meat with a large porcelain dish substrate (with a little cold water in the pot).