1, pork, chicken, pork balls into a pot of boiling water for a few minutes to cook out, pork cut into 7 cm square pieces, chicken cut into pieces. Eggs boiled, shelled, coated with fine dry starch, into the frying pan fried into yellow fish out.

2, asparagus cut into chunks. Ham cut into thick strips, golden hooks, cuttlefish with water and wash.

3, in a small ceramic altar pad put pork bones, pork, chicken, cuttlefish, golden hooks, ham, asparagus, eggs, pork meatballs, etc. into the altar, plus salt, soy sauce, mash juice, rock sugar juice and gauze bag with a good ginger (broken), green onions (pull knot), pepper (broken), mushrooms (hair). And mixed into the fresh soup, and then use the paper (wetted) sealed tightly altar mouth, the altar will be placed on the chaff shells simmering on the fire for about five or six hours after removing the sealing paper.

4, take out the ginger, green onion, mushroom gauze bag, into the plate is complete.

Cooking upgrade

Large chunks of altar meat is typical of the style of Lu Cai, can be added according to their own taste preferences, such as dried mustard greens, star anise, etc., inadvertently, the style of the local cuisine will be vaguely visible.

Be sure to use a small fire to prevent the soup from drying out too quickly, and the meat is also softer.