Braised three fresh is a traditional Shaanxi cuisine, its main ingredients, petrified first under the shredded meat, chicken liver, the ingredients are very rich, and very nutritious, he made it out of the soup is pure white, very fresh, and very delicious! Many Shaanxi people recalled that when they were small, only on New Year's Day can eat such a very delicious dish, because there are a lot of very cherished ingredients in it, at that time at that time are very expensive, so only on New Year's Day, mom and dad can afford to buy.

While the name of this dish is called braised three fresh, but the ingredients in it are not only three, there are at least five or six kinds of ingredients in it, and if it is a dish with better family conditions, there will be a dozen kinds of ingredients in it. Although this dish sounds very complex, but do it is very simple, only in the early preparation of ingredients, will be more trouble. Because this dish has more ingredients, so the preparation will be more troublesome to prepare a lot of materials, let's say like meat skin, black fungus, cow hoof tendon, sea cucumber, ham, chicken, cabbage, asparagus and so on.

But now do this dish has not so pay attention to, generally is the family like to eat what dishes, to put what dishes, do not like to eat, generally will not prepare. Meat skin can be purchased online, the price of the Internet is very cheap, and are processed, just need to buy home with water to soak soft on it. Softened meat skin cut into small pieces, and then set aside with soaked fungus, hooves, sea cucumber. Then cut both the ham and chicken breast into small dices.

And then the prepared asparagus and other vegetables are cut into thin slices, the vegetables are also ready, you can start a pot of boiling oil, the chicken in it to fry, and then put the ham, hoof tendons, sea cucumber, black fungus and so on and stir fry, wait until these ingredients a little bit of frying can be put into the bamboo shoot slices, bamboo shoot slices must be put into the bamboo shoots, so as to ensure that the bamboo shoots are crispy texture. Then into the wine and soup treasure, and then add water, put into the pot stew on it, see the soup became milky white, you can sheng out to eat, if you like to drink more thick, you can add a little starch water.