Supplements: mushrooms (fresh) 50 g eggs 150 g green onions 100 g
Seasonings: lard (refined) 100 g salt 15 g monosodium glutamate 3 g pepper 1 grams of each moderation
Salad bean curd:
1. . Remove the surface of the thick skin of the tofu, filtered through a sieve into a fine mud, add egg whites and the appropriate amount of salt and mix well; in a small steamer basket spread clean white cloth, both sides of the empty ventilation, the tofu puree poured into the steam for about 10 minutes (pay attention to do not steam the old) removed, let cool.
2. Pork, shelled and cleaned asparagus are cut into thin slices. The first thing you need to do is cut the mushrooms into thin slices, and then cut them into large pieces. The first thing you need to do is to cut the onion into pieces. Cabbage leaf leaves cut into pieces, washed and winter amaranth pick clean, each in a plate.
3. Prepare a clean casserole and a clay oven, burn charcoal in the clay oven.
4. When the lard is burned to 60% heat, put in the asparagus, mushrooms stir fry, add 1500 ml of broth, sliced meat, tofu, scallions, salt, monosodium glutamate, boil and adjust the taste, skim off the foam and put it into the casserole, sprinkle with pepper, with the mud stove with red-hot charcoal to the table, and another cabbage leaves, amaranth, that is, into.