Assorted Meat with Chrysanthemum Fire Pot
Ingredients
- ⅓ lb. Lean Pork
- 2 Duck gizzards
- ⅓ lb. Fish meat
- ⅓ lb. Chicken breast
- 10 Shrimps, shelled
- 1 Cuttlefish
- 2 Black mushroom
- Green vegetable
- Mushroom
- Bean threads
- 2 oz Spinach
- 2 Eggs
- Dried shrimps
- Salted vegetables, chopped
Preparation
- Cut pork, gizzard and chicken into very thin slices, roll into flower shape, place on center of plate. slice cuttlefish, score several cuts on ⅔ part of each cuttlefish slice,roll into a chrysanthemum. cut mushroom the same way, arrange on plate.
- Place shrimp and black mushrooms (shreded) on lines as basket. Cut fish meat into very thin sties, roll into a rope, arrange on plate to form a basket handle.
- Cook 4 cup soup stoke in Chrysanthemum fire pot, add salt, dried shrimp and salted vegetables. Move to table, along with deep fried bean thread and assorted meat basket, light the fire (alcohol), when serving, pour all meat and bean threads in soup, bring to a boil, scoop into individual soup bowl for guests. Eat hot.
All meat ingredients must be cut into thin slices. If the slices are too thick, It will be difficult to be well done with alcohol fire's power.