Braised assorted dishes are traditional Sichuan dishes, which are rich in materials, excellent in selection, harmonious in color, salty and mellow, and delicious and soft. This dish is complicated to make and process, and its ingredients are fine and time-consuming, especially its cooking skills.

Ingredients: dried squid and cuttlefish 100g, cooked chicken 250g, cooked pig heart, pig tongue, pork belly 150g, cooked quail eggs 150g.

Ingredients: 50 grams of carrot, 50 grams of broccoli and 50 grams of green bamboo shoots.

Seasoning: 2g salt, 8g ice sugar juice, 30g onion ginger concentrated juice, 4g monosodium glutamate chicken essence, 8g onion oil, 50g broth and mixed oil.

Production process:

1. After dried squid and cuttlefish are made, they are changed into strips, chicken is changed into small pieces, and fried in oil pan.

2. Cut pork heart, pork tongue and pork belly into strips, stir-fry quail eggs into tiger skin, cut carrots and green bamboo shoots into strips, and replace broccoli with small pieces.

3. Put the pot on medium fire, add the concentrated juice of onion and ginger to make it fragrant, add the broth to boil, add the main ingredients and ingredients, and simmer on low heat to make the juice soft but not rotten.

4. Add salt and monosodium glutamate chicken essence onion oil, then add sugar juice, and then take out the pot after collecting the juice. Broccoli is decorated in a circle.