300g pork thigh
300g spring chicken
10 boiled and shelled eggs
15g vegetable hearts
Cut the pork and chicken into sections, and after scalding put in a casserole.
Cut the ham and vegetable hearts into slices.
Roll the eggs in soy sauce, fry to a golden yellow in 40% heated oil and place around the sides of the casserole, add clear soup, cooking wine, scallion sections, ginger pieces, salt and MSG, bring to the boil, skim, simmer till well-done, remove the scallion and ginger, add ham and the vegetable hearts, simmer for a while, remove any floating oil, add MSG, condiments, and a little chicken fat.