Ingredients
200 g each of cured pork, cured carp, and cured chicken, 25 g (about 1 1/2 tablespoons) of clear meat broth.
Seasonings
0.5 g MSG, 25 g lard (about 2 tablespoons), 15 g sugar (about 1 tablespoon).
Instructions
1. Wash the cured pork, cured chicken, and cured fish with warm water, place them in a clay pot, and steam until cooked through.
2. Remove the skin from the cured pork belly, then slice it into pieces 4 cm long and 0.7 cm thick; debone the cured chicken, scale the cured fish, and cut both into strips roughly the same size as the pork slices.
3. Take a ceramic bowl, arrange the cured pork belly, cured chicken, and cured fish skin-side down in an orderly manner. Add lard, sugar, and seasoned meat broth, then steam in a steamer until tender. Invert onto a large ceramic plate and serve.