Family photo of Hai Dan - "Fish Kitchen" Private Kitchen

1. Ingredients for sea eggs: 6 duck eggs, 100g fatty meat, 80g horse hooves, 8g black fungus, 8g shiitake mushrooms, 30g vermicelli, salt, appropriate amount of chicken powder. Sea egg preparation: Soak and shred black fungus and shiitake mushrooms; Fan posts; Beat the duck eggs and stir well, add a little salt; Shredded fatty meat; Cut the horseshoe into shreds.

2. Sea egg stir fry ingredients: 1. Put shredded fatty meat into the wok; 2. Stir fry over medium heat for half a minute until slightly oily; 3. Add shiitake mushrooms and stir fry for another half minute; 4. Add shredded fungus and shredded horseshoes, stir fry for 1 minute; 5. Add fans and stir fry for half a minute, while adding a little salt and chicken powder; 6. Turn off the heat, put it into a tray, and cool it down for later use. Tip: When stir frying fatty meat, do not stir fry it too much. Just release a little oil and do not stir fry it into oil residue; After joining the fan, there may be a slight stickiness to the pan, which is normal. Just stir fry quickly, and do not add water at this time.

3. Sea egg making: 1. Prepare a square heat-resistant bowl and apply a layer of vegetable oil on the bottom and inner walls of the bowl; Pour in half of the egg mixture; 2. Pour in the cooked and cooled main ingredients evenly; 3. Drizzle the remaining half of the egg mixture onto the main ingredient; 4. The egg mixture must be completely soaked and cover the main ingredient. If the egg mixture cannot cover the main ingredient, excess part of the main ingredient needs to be squeezed out; 5. Put it into a steamer and steam on high heat for 20 minutes until the egg mixture is completely solidified. Turn off the heat; 6. Use a small knife to scratch along the inner walls of the bowl to the bottom, allowing the egg to detach from the bowl wall, and slice the sea egg for later use.

4. Tip: Apply oil to the bowl wall to make it easy to pour out after steaming; After steaming, the sea eggs should not be sliced too thin, as it is easy to cook them until they are tender. It is better to have less stir fry ingredients than too much. The amount of egg liquid should be more than the stir fry ingredients. If the egg liquid cannot completely wrap and penetrate the stir fry ingredients, it may cause the middle to not form properly. After all, duck egg mixture is the "adhesive" for molding.

5. Prepare soup base ingredients: 1000g pig bones, 200g dried cuttlefish, 25g ginger, 10g white pepper granules, 50ml yellow wine

6. Food preparation: Wash the pork ribs thoroughly without blanching; Dried cuttlefish should be soaked in warm water and 30g of edible alkali for at least 5 hours in advance, then boneless and peeled, and sliced into large pieces; Stewing: Put the above ingredients together into a pressure cooker, add water to cover the ingredients. Raise the heat to SAIC, then reduce the heat to medium low and continue boiling for 20 minutes.

7. Set the table for family photos: Rice-meat dumplings, fish balls, fish skin dumplings, ham, cuttlefish, mushrooms, winter bamboo shoots, quail eggs, fresh shrimp, meat skin, cabbage sprouts.

8.1 Place the core buds of Chinese cabbage at the bottom and around the pot; Tip: Put vegetables such as Chinese cabbage and soybean sprouts at the bottom and around the pot to effectively prevent the main ingredients from sticking to the pot during cooking.

9.2. Put the selected other ingredients into the clay pot in sequence; Tips: The quail eggs need to be boiled and peeled (after the eggs are cooked, pour out the hot water, shake it in the pot hard to break the shell, and then soak it in cold water for a while, so that the shell will not stick after shelling); Pork skin should be soaked and sliced diagonally, fresh shrimp should be stir fried in ginger and garlic oil until cooked, bamboo shoots should be blanched in salt water to remove astringency, and squid slices should be removed from the bottom of the soup pot;

10.3 Place the sliced sea eggs in the center and pour in the broth. Tip: High broth doesn't necessarily have to cover the ingredients, just fill the pot to 8% full. Because during the cooking process, cabbage and other vegetables will also release water, which is easy to spray out.

11.3. Place the sliced sea eggs in the center and pour in the broth. Tip: High broth doesn't necessarily have to cover the ingredients, just fill the pot to 8% full. Because during the cooking process, cabbage and other vegetables will also release water, which is easy to spray out.

12.4. Place the clay pot on the stove, cover it with high heat and bring it to a boil. Reduce the heat and continue cooking for 20 minutes. Add an appropriate amount of salt and turn off the heat. The strong fragrance fills the air, and the visual and gustatory feast is being freely expressed! Tip: When starting a high fire, be sure to keep watch on the side to prevent the soup from overflowing when boiling. Be sure to turn down the heat before overflowing. Otherwise, what overflows will be the rich and fragrant juice from the upper layer.