250g of skin belly, 20g of quail eggs10g, 20g of yam, 5g of auricularia, 5g of mushrooms, 0g of cauliflower10g, and 50 small balls. 5g of seasoning salt, 0g of monosodium glutamate10g, 3g of chicken essence10g, 3g of pepper, 50g of broth, 0g of lard10g, and 0g of soybean oil10g.

working methods

1. Soak the belly in cold water, cut it into a diamond with a width of 4 cm and 2 cm, blanch it in boiling water for 20 seconds, and take it out for later use.

2, yam, cauliflower cut into 2 cm square dices for use.

3. Add broth to the pot, add lard and soybean oil, and simmer until it is milky white. Add the skin belly, quail eggs, yam, fungus, mushrooms, cauliflower and meatballs, and simmer until the skin belly is soft. Then season with salt, monosodium glutamate, chicken essence and pepper.