Ingredients
250 g Napa cabbage, 100 g each of fried pork skin and soaked bean thread noodles, 50 g each of pork tripe, cooked chicken, and fresh river shrimp, 25 g cooked bamboo shoot, 15 g cooked ham, 6 each of meatballs and fish balls, and 750 g (about 3 cups) clear broth.
Seasonings
50 g (about 3.5 tablespoons) lard, 7 g salt, 5 g MSG, and Shaoxing wine to taste.
Instructions
1. Trim the whiskers from the river shrimp and wash them clean; cut the chicken and winter bamboo shoots into long strips and arrange neatly; cut the napa cabbage into 6.5 cm (about 2.5 inch) long and 2 cm (about 3/4 inch) wide segments, blanch in boiling water until cooked, then drain well; cut the vermicelli into long sections; cut the pork skin into pieces the same size as the cabbage, rinse in clean water, and set aside.
2. Take a clay pot, place the napa cabbage at the bottom, then layer on the glass noodles and pork skin. Arrange the pork tripe, chicken, bamboo shoots, meatballs, and river shrimp neatly on top of the pork skin, varying colors and shapes. Place the fish balls in the center as the top layer, cover with sliced ham, and add Shaoxing wine, salt, MSG, clear broth, and lard. Set over low heat and braise until tender and fully cooked. Remove from heat, place the pot on a serving plate, and bring to the table. This dish features a variety of ingredients, with pure, natural flavors that are rich and aromatic.