Clay Pot Trio

Clay Pot Trio

　　Ingredients: 100g pork knuckle, 100g bone-in young chicken, 60g eggs, 25g ham, 25g Chinese cabbage heart. 20g soy sauce, 100g clear broth, 15g scallion segments, 10g ginger slices, 5g salt, 1g MSG, 100g cooking oil.

　　Preparation: Dice the pork knuckle and bone-in young chicken into 3.3cm cubes, blanch them in boiling water, then transfer to a clay pot. Boil the eggs, peel them, and coat evenly with soy sauce. Deep-fry in oil until golden brown, then arrange around the edge of the clay pot. Dice the ham and Chinese cabbage heart into small diamond shapes. Add clear broth, cooking wine, scallion segments, ginger slices, and salt to the clay pot. Bring to a boil over high heat, then simmer over low heat until tender. Remove the scallion and ginger, add the ham and Chinese cabbage heart, and simmer briefly. Skim off excess oil, add MSG, and drizzle with chicken fat before serving.

　　Features: The pork is tender and flavorful, rich yet not greasy. The chicken is smooth and delicious, the eggs take on a amber hue, making this dish truly unique.