Raw materials:

500g pork belly with skin and 4 fried pork balls (about 250g). 500g of chicken, 250g of ham, 250g of cuttlefish, 50g of big golden hook, 250g of winter bamboo shoot tip, 50g of Tricholoma, 4 eggs, fresh soup1500g, and several pork bones. 25g of ginger, 50g of onion, 5g of refined salt, 0/0g of pepper/kloc-0, 0g of soy sauce10g, 30g of mash juice, 20g of sugar syrup, 20g of dried fine bean powder and 250g of cooked lard.

Production method:

1.Pork belly with skin, chicken and pig bones are boiled in a boiling water pot for several minutes and then taken out. Boil the eggs, shell them, wrap them in fine bean powder, fry them in a lard pan until they are yellow, and take them out.

2. The ginger is smashed, the onion is tied, the pepper is smashed, and the Tricholoma is put into a gauze bag together after it swells.

3. Cut the ham into strips with a length of 5cm and a thickness of1.5cm.. The gold hook is swollen with clear water. Soak cuttlefish in clear water, remove bones and impurities, and cut each cuttlefish into 2 pieces. The tips of winter bamboo shoots are all cut into 4 petals. Cut the cooked chicken into 2 large pieces.

4. Use a aluminum pot, put the pig bones on the bottom of the pot, add fresh soup, add refined salt, wake-up sauce, soy sauce, sugar syrup, a bag wrapped with Tricholoma zingiberensis, cuttlefish, ham, pork, chicken, golden hook and winter bamboo shoots. Seal the mouth with wet thick paper, cover it tightly, and simmer for about 4 hours on low heat. Then add the fried eggs and meatballs, seal the pot mouth, continue to simmer for about 1 hour, remove the bag containing the mushroom with ginger onion, and put it on the plate.

Delicious food!