Raw materials Main ingredients: light hen 1, 1100 grams, light duck 1, 1100 grams, hoof 1, 700 grams, light pigeon 1, 300 grams.

Accessories: 325 grams of sea cucumber, 250 grams of fish maw, 1 ham tube, 325 grams, 10 slices of ham, 10 grams of hard-boiled eggs, 1100 grams of Shandong gelatinized cabbage, 10 grams of asparagus slices, 4 hearts of vegetables, 85 grams of onion knots, 85 grams of ginger slices, 65 grams of yellow wine, 20 grams of salt, 13 grams of monosodium glutamate, 1,900 grams of chicken broth.

Making process

1, the chicken, duck, hoof, pigeon, respectively, with wine, salt, green onion, ginger, monosodium glutamate stew, remove the green onion, ginger.

2, with a pot of 1, which puts the rubber heart, fish maw, sea cucumber bottom. Then the duck, ham tube, chicken, hooves in order around the top, the middle of the pigeon, into a plum blossom shape; outside and then surrounded by 10 eggs, each egg on top of a slice of ham and a piece of asparagus; the other will be placed on the top of the pigeon, and finally add chicken broth and monosodium glutamate, on the cage will be steamed soup, placed on charcoal stoves on the table, suitable for the winter season.

Cultural introduction

"Yipin pot" is a kind of hot pot often eaten in winter in the mountainous areas of Huizhou. Legend has it that this dish was created by Mrs. Yu, the wife of the first-ranking official of Bi Medan, the "Minister of Four Departments" of Shitai County in the Ming Dynasty. Once, the emperor suddenly drove to Shangshu House as a guest, the seat out of the delicacies of the sea, Mrs. Yu deliberately burned the same Huizhou home cooking ---- hot pot. Unexpectedly, the emperor ate a lot of flavor, praise. Later, the emperor learned that the delicious hot pot is actually Mrs. Yu hand burned, then said the original or "a pot"! The name of the dish was finalized. "A pot" of cooking is more elaborate, in the hot pot, the bottom of the pot on the dried bamboo shoots, the second layer of the block of meat, the third layer of white tofu or deep-fried tofu, the fourth layer of meat round, the fifth layer of the cover on the vermicelli, adorned with spinach or golden broccoli, together with the seasonings and the right amount of water, and then simmered on a gentle fire into the end. This dish has a strong local flavor, thick and fresh taste, tempting the appetite.