Ingredients: duck feet 250g beef 200g pork 200g duck intestines 150g soybean sprouts 200g mushrooms 150g vermicelli 150g spinach 100g Pleurotus ostreatus 100g wax gourd 300g tripe 250g bezoar throat1.

Soup: 500g of native chicken, 500g of pork chop, 500g of pork bone, 500g of ginger, 25g of pork, 75g of chicken breast100g.

Seasoning: 5g salt, 2g monosodium glutamate and 20g cooking wine.

Production steps

1, soup

Wash chicken, ribs and pork bones, add boiling water, boil bleeding water, remove and wash with clear water. Put it in a pot, add 3000 grams of water, bring it to a boil with high fire, skim off the floating foam, and then stew it with low fire. Scoop out 300 grams of stewed soup and let it cool.

Chop the chicken breast and clean pork lean separately, and disperse with100g fresh soup, and boil the rest fresh soup on the fire.

2, material processing

Wash the hairy belly, tear off the fascia, cut into sections, remove slices and wash with water. Niuhuang throat blisters, tearing the membrane and opening the strip. Beef and pork are sliced horizontally. Rub duck intestines repeatedly with salt to remove mucus, wash them with clear water, turn out one side of the oil, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash and drain all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.

3. Duck feet can be cooked in the pot first when eating. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian and scald at will.