Hang Sanxian
1.
Cut water-fat pork skin into water chestnut slices with a length of 5 cm and a width of 2 cm;
2.
Wash the chicken, cook, and cut into pieces 4 cm in length and 1 cm in width;
3.
Wash the pork belly with a little alkali, add water, and cut into 4 cm long and 1 cm wide slices when cooked;
4.
The winter bamboo shoots are hulled, washed, blanched in boiling water, and cut into slices the same size as the pork belly;
5.
The grass carp is slaughtered and cured. The slices take 75 grams of the clean meat, chop into puree, add water and salt, stir in the same direction until it is sticky, then add egg white and wet starch and stir well, and finally add MSG and lard and stir to make fish paste ；
6.
Cut the pork into minced meat, add a little salt to form 3 meatballs, and steam them in a steamer over high heat;
7.
Make 3 fish balls with grass carp paste, put them in cold water and "raise" them over a small fire;
8.
Set the wok to high heat, add cooked lard, add 7 grams of green onions, stir up the aroma, put the skin of the pork, chicken, pork belly, bamboo shoots, river prawns and meatballs into the pot, add rice wine, soy sauce , Refined salt, sugar and white soup 150ml, firing;
9.
After boiling, add monosodium glutamate, thicken the thinned wet starch, drizzle with cooked lard, sprinkle 3 grams of green onions, and serve;
10.
Place the meatballs around the plate and cover the cooked ham slices on top.
