Cooking Steps

1. 

   Step1:Wash small chops. Blanch in cold water to remove bloo

2. 

   Step2:Blanch the watered chops and wash them. Add the cooking wine, rice vinegar, garlic cloves, ginger slices and scallion to the pot and simmer for 2 hours

3. 

   Step3:Wash and slice the Pleurotus eryngii. Remove the garlic, ginger and scallion from the pot. Add the Pleurotus eryngii to the pot and stew for 15 minutes

4. 

   Step4:Wash the chicken feather vegetable and add it into the pot. Add salt and sugar after boiling. Do not cover the pot to prevent the vegetable leaves from turning yellow