Health 驴腩 (20 servings) 驴 驴 是 是 是 是 是 是 是 是 是 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴 驴. Ingredients 2500 grams of skinned pork, 2 kilograms of peeled pumpkin. Seasoning white brine 3 kg. 1. Make the meat into a 500-gram block and put it into the white brine to cook until it is cooked. Then remove the cut into 1 cm square and place it in a slightly deeper container and pour it into the brine. The raw meat juice (should not have been cooked) is allowed to cool. 2. After steaming the pumpkin slices, pour the pumpkin into the blender, add 100 grams of the marinade of the braised pork, stir well and pour on the cooled clam meat. After freezing in the refrigerator for 2 hours, you can change the knife. plate. White brine 1. Prepare the raw materials: A material (30 grams of pepper, dried tangerine peel, star anise, meat clam, grasshopper, 25 grams of white peony, clove, ginger, cinnamon, 20 grams of grass and cumin, hawthorn 10 Gram, 22 grams of Amomum villosum, 15 grams of fragrant leaves, 5 kilograms of pig bones, B material (500 grams of Huadiao wine, 200 grams of chicken powder, 600 grams of salt). 2. Wrap the A material with gauze, put it into the soup bucket with the big bone of the pig, add 15 kg of water to boil, turn to low heat for 2-3 hours, remove the A material and the pig big bone, and put in the B material. After seasoning, use a small heat for 20 minutes. Judging review The effect of the dish is good, the meat is fragrant, the pumpkin is soft, and the nutrition is rich.