Ingredients
- 1 cup sliced steamed pork
- 1 cup shrimp
- 1 cup pig's spleen
- 1/2 cup chicken (ridgepoles flesh)
- 1/2 cup shredded steamed pig'skin
- 1 cup short straight sliced shredded jell
- 1/2 cup jew's eat(let stand into water and cut in small pieces)
- 1/4 cup minece pickled garlic (mince follow colves)
- 2 carrots
- 3-4 large cucumbers
- 2 white greens
- 1 cup pintched mint
- 5 chilliex (shed)
- 15 colves garlic
- 10 guinea peppers
- 2 tablespoons fish sauce
- 1 tablespoons sugar
- 1/2 tablespoons salt
- 5 tablespoons temon juice
- 1 tablespoons sliced coriander roots
- 10 bliled chinese francolin's eggs
Method
- Steam shrimp, pig's spleen and chicken. Slice steamed chicken and pig's spleen into small pieces. Cut in halves steamed shrimp. (Do not pintch the tail)
- Wet shredded jelly with boiled water for 2-3 minutes. Pour through cold water and let stand to dry.
- Pintch and shed carrot, lage cucumber white geen. Mix salt and shredded white green together, the clean and let stand.
- Pound garlic, guinea peper and coriander root into mixture.
- In a bowl, Comb fish sauce sugar, lemon juice, salt and stir until mixture. Then pour mixed spices into mixture bowl, stir until fine and taste to favou (strong taste) like sauce.
- Sprinkle mint, pickled garlics, chillies and chinese francolin's eggs on top for decorating
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