Assorted Meat with Chrysanthemum Fire Pot

Name: Assorted Meat with Chrysanthemum Fire Pot (Szu sheng chü hua kuo)
Cuisine: Chinese
Ingredients: 2 tablespoons chopped cilantro; 3 oz. spinach; ½ pound Napa cabbage; 6 cups soup stock; 3 duck gizzards (or chicken’s); 30 pieces shelled shrimp; 2 oz. dried cellophane noodles; 3 tablespoons chopped scallion; ⅓ pound fish (fresh firm white meat fish); ⅓ pound fish (fresh firm white meat fish); 1 pork kidney; 3 duck gizzards (or chicken’s); ⅓ pound chicken or pork; ⅓ pound chicken or pork; 12 eggs; 2 teaspoons salt

Szu sheng chü hua kuo

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅓ pound chicken or pork
⅓ pound fish (fresh firm white meat fish)

Asia
Taiwan
Dinner
Gluten-free

Method

Cut the chicken meat into paper thin slices. (It is easier to slice if the meat is partially frozen). Arrange on a plate. Remove the white membrane from the gizzard. Cut into thin slices. Arrange on the plate with chicken slices.
After removing the skin and bones from fish, cut into thin slices. Arrange on a plate attractively.
Cut the pork kidney in