Nanchang Traditional Family Portrait Hot Pot
1.
Boil a pot of bone soup first, but it must be boiled over a slow heat.
2.
While making the soup, make meatballs. Chop pork belly, add a little salt, and add 50 grams of water twice, stirring in one direction.
3.
Put an appropriate amount of oil in the pot, heat it up, rub the pork mash into balls and fry it in the pot.
4.
Fry until the surface is browned and out of the pan.
5.
Black fungus lifts up the hair, and finally uses wild fungus.
6.
Deep-fried pork skin should also be soaked.
7.
Fans bubble hair.
8.
The quail eggs are cooked and peeled.
9.
Wash the cabbage leaves.
10.
Put various ingredients into the soup pot. Pour in the big bone soup, simmer slowly over low heat for umami, seasoning moderately.