Ingredients to prepare: 150 grams of pork with skin, 150 grams of baby carrots, 150 grams of clean chicken, 5 green onions, 3 slices of ginger, 3 star anise, 1 spoon of sweet noodle sauce, 1 spoon of refined salt, 1 soy sauce spoon, 1 spoon of rice wine, 1 spoon of sesame oil, appropriate amount of water and appropriate amount of salad oil.

Cut the pork into 4 cm square pieces.

Chop the chicken into 4 cm square pieces.

Cut the baby carrots into triangular pieces and set aside.

Put the pork and chicken pieces into a pot of boiling water and blanch them thoroughly, remove and drain well.

Sit down the pot and light the fire, add oil and heat it until it is 50% hot. Add the green onions, ginger slices and star anise and stir-fry until fragrant. Remove and use.

Add in the sweet noodle sauce and stir-fry until loose. Then add water, refined salt, soy sauce, rice wine, meat cubes, and chicken cubes and bring to a boil.

Simmer over low heat until cooked.

Add radish cubes and stew until crispy, then pour in sesame oil.

Sanxiaguo, also known as Tujia Sanxiaguo, is an authentic Hunan dish. It is mainly stewed with pork, carrots and chicken. It has a refreshing taste. Later, people called this dish "Sanxiaguo" ".

Today's Sanxiaguo no longer boils bacon, tofu, and radish in one pot, but mostly uses two, three or more of fatty intestines, pork tripe, beef tripe, sheep tripe, pig's trotters, or pig's head meat. Local local chefs specially prepare it for one-pot cooking. Maybe it’s because of the blending, but the taste of Sanxiaguo is really special. Unforgettable!