half a piece of tofu, half a bell pepper, 3g of cooked beef tendon, 2g of boletus, 15g of fat and lean barbecued pork, 2g of chicken breast, 15g of shrimps, squid and carrots, an appropriate amount of seasoning

a. 1 egg white, an appropriate amount of ginger, onion and garlic, and an appropriate amount of broth. Cut beef tendon and boletus into small pieces; Egg whites are scattered; Slice tofu; Scallion and garlic are peeled and smashed; Slice persimmon pepper and carrot for later use.

2. Scald the squid and shrimps with boiling water, dice the squid and shelled shrimps, and remove the mud intestines; Blanched lettuce and carrots are put into a sand pot as the bottom dish.

3. Heat oil in a wok, saute shallots, ginger and garlic, saute tofu slices, add stock and a little salt, add 2 tsps of wine, cook for 2 minutes, then add chicken breast and barbecued pork and pour them into lettuce in a casserole.

4. put the remaining materials and seasoning a into a sand pot and cook over high heat until the juice is thick, then add a little starch to thicken it and pour seasoning b.

Tip

If you go through processing procedures such as frying, frying in pan and blanching in advance, the bean juice in tofu will not be contained in the dish, nor will it come out when heated, thus destroying the consistency of the dish.

Buy beef tenderloin with fine fiber structure and tender meat. Add a little salad oil to the sliced meat after pickling and mixing, and it will be smooth and tender when cooking in the pot!