Jixi Yipin Pot, also known as Hu Yipin Pot, is a farm dish, belonging to Anhui cuisine, which originated in Shangzhuang, Jixi County, Anhui Province. Taste: salty and slightly spicy, fresh and tender. Now Jixi Yipin Pot has become the representative dish of Anhui cuisine. What I made today is a fake version, using existing materials at home. There is no small iron pot, so we can only use casserole instead. Stop patting bricks, it's delicious.

Ingredients: half a chicken in soy sauce, 50g fried fish belly, mushrooms 10, 20 quail eggs, fish balls 10, Chinese cabbage 1 4, bean curd 10, 6-7 prawns, ginger1,and shallots. Practice: 1. Soak the fish belly with water. 2. Boil the pot with water, pour in cooking wine, and blanch the soaked fish belly until it boils. 3. Take water several times, squeeze it dry and cut it into small pieces. 4. Soak the mushrooms and wash them.

5. Cut the mushrooms in half. 6. Cut the Chinese cabbage into large pieces and wash it. 7. Cooked quail eggs, shelled for use. 8. Cut the whiskers and intestines of prawns.

9. Thaw the fish balls for later use. 10. Cut the tofu obliquely. I bought mushroom tofu. ) 1 1. Cut the chicken into pieces. I bought a ready-made sauce chicken. ) 12. Slice ginger and shred onion.

13. Put some slices of ginger and onion in the casserole. 14. spread cabbage. 15. Put the fish belly on it. 16. Add ginger and mushrooms. 17. spread oily tofu. 18. Put the chicken pieces. 19. Add fish balls, shrimps and quail eggs. 20. Add chicken soup and water.

2 1. Bring the fire to a boil, and turn it to low heat for about 30 minutes. 22. Sprinkle with chopped green onion.