Accessories: broth 1500g, pork bones, ginger 25g, onion 50g, salt 5g, pepper 10g, soy sauce 10g, fermented glutinous rice juice 30g, ice sugar juice 20g, starch 20g, and proper amount of edible oil.
Grandma jar meat detailed method
1. Boil pork belly, chicken and pig bones in boiling water for a few minutes and then take them out. Cook the eggs, shell them, coat them with starch, fry them in oil pan until golden brown, and take them out.
2. Mash the ginger, tie the onion tightly, mash the pepper, soak the mushrooms and put them in a gauze bag.
3. Wash the ham and cut it into strips; Wash the chicken and cut into pieces.
4. Put pork bones in the bottom of the pot, add fresh soup, add refined salt, mash juice, soy sauce and sugar juice, including ginger, onion, mushrooms, ham, pork and chicken. Seal the mouth with wet thick paper, cover tightly and simmer for about 4 hours.
5. Then add the fried eggs and meatballs, seal the pot mouth, and continue to simmer for about 1 hour, and serve.