A pot of pots
Initial processing 1.1 baby cabbage 1 root, cut into sections; Tianshui old tofu cut into pieces, take 7-8 pieces; dried tofu 50 grams of oblique knife slices; potatoes 150 grams cut into pieces. 2. Wash 500 grams of pork belly, add water to the pot, add 10 grams of green onion, ginger slices, 1 star anise, 5 peppercorns, cook until seven ripe, fish out the thin slices cut 6 cm long and 3 cm wide. 3. 250 grams of white radish rub into shreds, blanch water, chop, squeeze dry water; 500 grams of minced pork hind legs plus crushed white radish, 2 eggs, 150 grams of corn starch, 250 grams of flour and crushed tofu, mix well, add 5 grams of salt, 2 grams of white pepper powder, 3 grams of thirteen spices, pepper noodles, 10 grams of minced green onion and ginger, mix well, beat vigorously, form balls, and fry them into a frying pan of salad oil that is 50% or 60% hot. 4. Take the sand pot, put the baby cabbage, potatoes, soaked potato noodles 150 grams at the bottom, put 1 shiitake mushroom in the middle, 100 grams of enoki mushrooms and oyster mushrooms, put the sand meat on the upper layer (making reference to the 2nd phase of the sheep vegetable topic), fried balls, 6 boiled and peeled quail eggs, 6 slices of pork belly, dried beans, 3 crab sticks, and a circle of rapeseed around.
Cooked processing In the pot, put 1 kg of chicken soup to boil, add 10 grams of salt, cooked chicken fat, cooked lard 5 grams each, thirteen spices, chicken essence, white pepper, MONOS glutamate 2 grams each seasoning, pour in the sand pot to boil, continue to heat with alcohol lamp on the table.