Braised three delicacies is a traditional delicacy in Shaanxi. Its main ingredients are shredded pork and chicken liver. The ingredients are very rich and very nutritious. After it is made, the soup is pure white and very Delicious, and very delicious! Many people in Shaanxi recalled that when they were young, they could only eat such a delicious dish during the Chinese New Year. Because it contained many very precious ingredients, which were very expensive at that time, so they could only eat it during the Chinese New Year. , Mom and Dad are willing to buy it.

Although the name of this dish is Braised Three Fresh Foods, there are not only three ingredients in it. There are at least five or six ingredients in it. If it is a dish with better family conditions, there will be There are more than a dozen kinds of ingredients. Although this dish sounds very complicated, it is indeed very simple to make, but it will be more troublesome when preparing the ingredients in the early stage. Because this dish has a lot of ingredients, it will be more troublesome to prepare, such as pork skin, black fungus, beef tendon, sea cucumber, ham, chicken, cabbage sum, winter bamboo shoots, etc.

But nowadays, cooking this dish is no longer so particular. Generally, people in the family put whatever vegetables they like into it. If they don’t like it, they usually don’t prepare it. You can buy pork skin online. The price online is very cheap, and it is all processed. You only need to buy it home and soak it in water until soft. Cut the soaked pork skin into small pieces and set aside with the soaked fungus, tendon and sea cucumber. Then cut the ham and chicken breast into small cubes.

Cut the prepared winter bamboo shoots and other vegetables into thin slices. After the vegetables are also prepared, you can heat the oil in the pan, put the chicken in it and fry until cooked, then add the ham, tendon and sea cucumber. , black fungus, etc. stir-fry together. After these ingredients are slightly fried, you can add the bamboo shoots. The bamboo shoots must be added last to ensure the crispy texture of the bamboo shoots. Then add cooking wine and thick soup, then add water, put it into the pot and simmer. When you see the soup turns milky white, you can scoop it out and eat it. If you like it thicker, you can add more A little starch water.