The practice of family portrait dishes

Family portrait is one of the traditional famous dishes, which is often used as the first course at mid-to high-end banquets.

This dish has many kinds of materials, complex and fine workmanship, bright color, strong salty taste, mellow taste and rich nutrition, and is deeply loved by the masses.

Ingredients: sea cucumber100g, squid 50g, pork knuckle tendon 50g, cooked shrimp 50g, cooked chicken 50g, fried meatballs 50g, cooked pork white meat 50g, boiled pork elbow meat 40g, cooked ham 50g, boiled mushrooms 50g, water-made magnolia tablets 50g, etc.

Seasoning: 20g onion slices, Jiang Mo 10g, refined salt 15g, 20g Shaoxing wine, 2g monosodium glutamate, soy sauce 10g, sugar 10g, 30g wet starch, 30g pepper oil, broth 1000g and pepper.

(1) Cut the sea cucumber, squid and yellow croaker into 5 cm long inclined blades, cut the tendon pieces in half and cut them into 5 cm long sections, cut the pork elbow, white pork and chicken into 5 cm long sections, cut the mushrooms, magnolia slices and green peppers into pieces, cut the leek into 4 cm long sections, and cut the Chinese cabbage into 4 cm long sections with a knife.

(2) Add the stock (950g) into the wok. After the wok is boiled, add sea cucumber, squid, tendon, crispy skin, elbow, white meat, chicken, magnolia slices and meatballs, soak them thoroughly, take them out and drain the soup for later use.

(3) Add lard to the wok, heat it to 60%, add onion slices and Jiang Mo to make it taste, add Chinese cabbage, green pepper, auricularia auricula, mushrooms and ham, add fried raw materials such as sea cucumber and squid, and add refined salt, Shaoxing wine, soy sauce, sugar, monosodium glutamate, pepper and broth (50.