Ingredients
1 snake (about 1 lb), 200 g (7 oz) civet cat meat, 3 egg whites, 50 g (1.75 oz) shredded shiitake mushrooms, 50 g (1.75 oz) shredded dried fish maw, 30 g (1 oz) wood ear mushrooms, and 1 liter (4 cups) high-quality broth.
Seasonings
Cooking wine, MSG (optional), fine salt, ginger slices, scallion strips, wet starch slurry, white pepper, and lard to taste.
Instructions
1. First, prepare the three types of snake by slaughtering, skinning, removing the head, tail, and innards, then boil until cooked. Shred the meat, discard the bones, and briefly stir-fry in lard. Splash with cooking wine, add snake broth, MSG, and salt, then transfer to a clay pot with ginger slices and scallion sections. Steam over medium heat in a steamer for about 1 hour.
2. Shred the cooked snake meat, then combine with chicken shreds (dipped in egg white and wet starch, then flash-fried until cooked), civet cat meat shreds, shredded shiitake mushrooms, shredded dried fish maw, wood ear mushrooms, and broth. Bring to a boil, then season with salt, white pepper, and thicken with water starch. Finish by stirring in cooked lard.