Mixed Hotchpotch

Mixed Hotchpotch

　　Ingredients for Mixed Hotchpotch: 250g each of cooked pork slices (half in soy-braised style, half in red-stewed style, 10cm wide), fried potato slices, 1500g of starch noodles (cut into 2cm-wide, 10cm-long strips), 100g spinach, several pork or mutton meatballs (blanched), several fried meatballs, crispy pork chunks, dried shrimp, soaked wood ear mushrooms, soaked daylily buds, 10g each of shredded kelp, minced ginger (5g), 25g soy sauce, 15g chopped yellow chives, 10g each of chopped scallions and cilantro, 15g fine salt, a pinch each of pepper, MSG, and sesame oil.

　　In a pot, bring meat broth and water to a boil, then add pepper, fine salt, pork or mutton meatballs, crispy pork, starch noodles, and other ingredients. Once boiling, season with MSG, stir in all the toppings, and mix well.

　　Features: Bright in color, rich and fragrant in taste, this is a unique snack from Yulin, Shaanxi, and can be served with steamed buns or baked wheat cakes.