Seven-Color Assorted Casserole
A Hakka mixed casserole that brings together a variety of ingredients including beef balls, fish balls, pork liver and more, cooked to a boil in a clay pot.
Ingredients
Beef balls (sliced)
4
Fish balls (sliced)
7
Fried rolls (sliced)
7
Pork liver (sliced)
50 g
Dried shiitake mushrooms (soaked and sliced)
5 g
Cuttlefish (soaked and sliced)
25 g
Pork kidney (sliced)
25 g
Lard (for seasoning)
25 g
Lean pork (sliced)
50 g
Napa cabbage
150 g
Scallion (cut into inch-long segments)
1
Salt (for seasoning)
to taste
Instructions
1
Ingredient Preparation
Slice the beef balls, fish balls, fried rolls, pork liver, pork kidney, and lean pork. Soak the cuttlefish and dried shiitake mushrooms, then slice them. Cut the scallion into inch-long segments.
2
Cooking
Place all the above ingredients into a clay pot and boil in water for about ten minutes. Then add the pork liver and pork kidney, season with lard and salt, and bring to a boil to finish.
