The old popping three samples belong to the Han Chinese specialties, belonging to the Lu cuisine. Eating the taste of rich layers, soy sauce out of the head, light sweet mouth, the flavor of fresh, thick and thin appropriate.

The key to popping three samples is: a knife work carefully, three samples of the size of the slice thickness is consistent; two to move quickly, over the oil burst cooked out of the pot; three to be the first bowl of gravy to achieve the marinade tightly embraced, bright juice bright gravy.

Practice is as follows:

Preparation: pork liver, pork waist 1, pork lean pork, asparagus, cauliflower, egg white, wet starch, cooking wine, salt, monosodium glutamate, green onion, ginger, garlic.

Operation: Pork cut into thin slices about 3.3 cm long across the muscle lines; waist cut into two pieces, sliced to remove the waist stench, and then hit the inside of the parallel straight knife, sliced into a grinder; liver sliced into thin slices; green onions cut into the shape of a horse's ear; garlic and orchid slices are cut into slices; bowl of sliced meat, waist slices, liver slices, plus starch, salt, soy sauce, catching well sized; another bowl with soy sauce, vinegar, monosodium glutamate, cornstarch and clear broth 100ml 兑成汁；锅坐旺火上，加油烧成六成热，将三样倒入滑热，倒漏勺内控油；锅内留油，用葱、蒜炝锅，下入兰片微炒，倒入兑好的汁，爆起后投入三样，翻勺盛盘。