Rich in raw materials, plump in shape, reddish brown in color, rich in taste, fresh and delicious.

material

500g of pork belly with skin, 75g of fried meatballs, 200g of eggs, 50g of chicken, 25g of ham, 50g of cuttlefish, 25g of winter bamboo shoots, 25g of mushrooms, 0/0g of golden hook/kloc-0, 0g of ginger10g of onion15g of pepper, 2g of pepper.

working methods

1. Boil pork, chicken and pig bones in a boiling water pot for a few minutes and then take them out.

2. Cut the pork into 7 cm square pieces and cut the chicken into pieces.

3, the eggs are cooked, shelled, wrapped in bean powder, fried in a pig oil pan and fished out.

4. Cut the winter bamboo shoots into hob blocks. Cut the ham into thick strips, wash the golden hook and cuttlefish essence after the water rises.

5. Put the pig bones in a clay pot, and put pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs and pork balls in the pot.

6. Add refined salt, soy sauce, hangover juice, ice sugar juice, ginger (crushed), onion (knot), pepper (crushed), Tricholoma (swollen hair) wrapped in gauze, and add fresh soup.

7. Then seal the jar mouth with paper (wet), put the jar on the chaff shell and simmer for about five or six hours, then remove the sealing paper, take out the gauze bag containing ginger, onion and Tricholoma, and put it on the plate.