Three real methods of pot collapse

The authentic practices of three kinds of pot collapse are as follows:

1, sliced beef, sliced chicken, and sliced shrimp.

2. Add salt and cooking wine to beef, chicken and shrimp respectively, and add starch after stirring evenly.

3. Oil beef, chicken and shrimp respectively.

4. Add onion and ginger to the pot and stir fry, add soy sauce and water, and then add oiled beef, chicken and shrimp.

5. After firing, put it in a bowl, pick out the onion and ginger in the soup, and filter the soup.

6. Break up 5 eggs, fry them into egg rolls, pour the fried meat on the egg rolls, then pour the egg liquid and turn over.

7. Pour cook the meat's soup into the pot and collect the juice until the soup thickens.

Pot collapse is actually a traditional practice of Shandong cuisine. Simply put, it is to simmer fried eggs with less soup, so that the ingredients can absorb the taste of broth and look fresher. In the traditional boiling pot, beef, chicken and shrimp should be put in.