Hangzhou Sanxian
Step 1 . Cut water chestnut slices with a length of 5 cm and a width of 2 cm into the skin of water hair;
Step 2 . Wash the chicken, cook it, and cut it into pieces 4 cm long and 1 cm wide;
Step 3 . Wash the pork tripe with a little alkali, add water, cook it, and cut it into pieces 4 cm long and 1 cm wide;
Step 4 . Shell the winter bamboo shoots, wash them, blanch them in boiling water, and cut them into pieces the same size as the pork tripe;
Step 5 . Kill and clean Grasscarp, slice 75g of clean meat, chop into minced meat, add water and refined salt, stir in the same direction until sticky, add egg white and wet starch, and finally add monosodium glutamate and lard to stir into minced fish;
Step 6 . Chop the pork into minced meat, add a little refined salt, make 3 meat balls, and steam them in a steamer with high fire;
Step 7 . Make 3 fish balls with Grasscarp minced meat, put them into cold water and "raise" them over a low fire until cooked;
Step 8 . Put the wok on a high fire, add cooked lard, add 7g chopped scallions, stir up the flavor, put the meat skin, chicken slices, pork tripe slices, bamboo shoots slices, river shrimp and meat balls into the wok, add 150ml rice wine, soy sauce, refined salt, sugar and soup, and cook;
Step 9 . After boiling, add monosodium glutamate, thicken with diluted wet starch, sprinkle with cooked lard, sprinkle with 3 grams of scallions, and put on a plate;
Step 10 . Put the balls around the plate and cover the cooked ham slices on it.
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