Seasoning: yellow rice wine (10g), salt (10g), monosodium glutamate (2g) and lard (refined) (10g).
Exercise:
1. Wash the chicken and cook it with white water;
***5 sheets
Assorted warm pot
2. Wash the pork belly with a little alkali and cook it;
3. Slaughter and clean the herring, and take clean fish100g;
4. Soak the vermicelli in water;
5. Wash and chop pork;
6. Wash the shrimps, drain the water, add egg white, starch, cooking wine and monosodium glutamate, stir well and size;
7. Add 5g of yellow rice wine, 50ml of refined salt, monosodium glutamate and clear water into minced meat, and mix into minced meat, which is divided into 24 parts;
8. Knock the eggs into a bowl, break them up and spread them into two egg skins with a diameter of about 20 cm;
9. Carve 12 disc, with a model diameter of about 4.5cm.
10. Put the meat stuffing into the carved round egg slices and wrap them into egg dumplings;
1 1. Cut the bean curd skin (oil skin) into a triangle of 12 pieces, add the meat stuffing roll and wrap it into a bean curd skin roll;
12. Wash the Chinese cabbage and cut it into 4 cm long diamond pieces;
13. Fresh winter bamboo shoots are cooked and sliced obliquely;
14. Cut the white chicken and pork belly into strips;
15. Slice mushrooms and herring with water;
16. Cut pork tenderloin, peel and cut duck gizzard;
17. Put the wok on the fire, heat the cooked lard, stir-fry the Chinese cabbage until soft, add 500ml of broth, 7g of refined salt, 5g of yellow wine and monosodium glutamate to boil, pour it into the warm wok, and spread the tendons and tofu skin rolls;
18. Arrange white chicken, pork belly, herring, mushrooms, pork loin and duck gizzard in a warm pot in six equal parts and put them in winter bamboo shoots;
19. Then put the egg jiaozi around the warm pot;
20. Heat the shrimp, put it in the middle of the gap between the eggs and jiaozi, add 500 ml of broth, cover the warm pot cover, add charcoal and cook it on the table;