Golden Hodgepodge

Overview

My grandfather often made this dish during Chinese New Year when I was a kid. Now that I am a wife and mother, I have never made this dish. Today I will make it for the first time!

Tags

• hot dishes
• chicken essence
• egg
• enoki mushroom
• ginger
• ham sausage
• pig small intestine
• taro slices
• green onion leaves
• salt

Ingredients

Steps

1. 1 Wash the pig intestines (I didn’t take a picture of the small intestines separately) and rub them with flour or salt

   

2. 2 eggs, this is part of them, add salt, crushed ginger, chicken essence and beat together.

   

3. 3 Wash the small intestine, tie one side of the intestine with a thread, and then use a funnel to fill it with egg liquid. (I use bottle head)

   

4. 4 Add water, arrange them one by one, and simmer over low heat

   

5. 5 Wait until the intestines are boiling, then use a fork with chopsticks to pick out the hard ones.

   

6. 6 This is the result of one egg being put too much, so it cracked. Cut into small pieces

   

7. 7 Put fried Xiangyu slices in the bowl

   

8. 8 Put oil in the pot, add ham and chili and fry for a while, then add water, when almost hot add enoki mushrooms and egg rolls.

   

9. 9 Take it out of the pot and sprinkle with chopped green onion

   

10. 10 Two big bowls