condiment
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50g of yellow rice wine, appropriate amount of chopped green onion, Jiang Mo, monosodium glutamate and refined salt, 50g of crude oil, 0/00g of flour/kloc-,1 slice of dried raw flour and 1 slice of onion ginger.
prepare
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1. After primary processing of pork tripe (for the method, see 148, "Delicious and Bad Stomach").
Blanch the washed pig's tongue in a boiling water pot, then scrape the skin off the pig's belly with a knife, then wash it, then blanch the washed pig's heart and pig's tongue in a clear water pot, take it out and cut it into thick slices about 4 cm long and 2 cm wide. In addition, chicken breast, duck leg, and pork leg (100g) are put into a water pot, and onion and ginger slices are added. After boiling, they are cooked with low fire, and then they are taken out and cut into 4 cm long and 2 cm wide thick slices (the original soup is reserved).
Put taro in a cold water pot, boil it, cook it with low heat, take it out and peel it, and cut it into strips with a length of 4 cm and a thickness of about 0.3 cm. Cooked winter bamboo shoots are cut into thin slices about the size of cooked pork.
2. Cut 200 grams of pork legs into strips about 4 cm long and 0.5 cm thick, put them in a bowl, add eggs (2), flour, dry flour (50 g), fine salt and yellow wine, mix well into a paste, put them in a 50% to 60% hot oil pan, and fry them into golden crispy strips one by one. Chop about 100g of the remaining pork leg into minced pork, then add Jiang Mo, salt, eggs and 25g of water, stir vigorously to make a meat paste, then squeeze it into balls (about 2cm in diameter) by hand and steam it into balls.
3. Remove the roots of soybean sprouts, wash them, drain them together with Beijing winter vegetables, pour them into the original soup boiled with chicken and duck meat, bring them to a boil over medium heat 15 minutes until the soup is fragrant, add minced onion and ginger, yellow wine, refined salt and monosodium glutamate, bring them to a boil, pour them all into a hot pot boiled over high fire, and spread a layer of taro strips on the floating surface.