Meat arhat(hun luo han )

How to make meat Luohan

Raw materials for making meat Arhats:

300 g shark fin, 160 G abalone slices, 160 G sea cucumber slices, 10 pieces of chicken, pig's feet, scallops, Tiantai, mushrooms, vegetable heart, yellow rice wine, ginger slices and white soy sauce.

Steps of making meat Luohan:

1. Wash the shark fin, abalone, sea cucumber, hoof and chicken, put them into the boiling water pot, add ginger slices and remove the fishy smell.

2. Put shark fin, abalone slices, sea cucumber, chicken, hoof, Tiantai, scallop and mushroom into a wine jar, add wine, white soy sauce and seal the jar mouth. Burn slowly with a low heat.

3. Stir fry the vegetable heart, add it to the jar and bring to a boil. Put it in a big bowl and put it on top. Note: "Tiantai" is the upper jaw meat of pig.

Characteristics of meat Arhats:

The ingredients are almost all over chicken, duck, fish, meat, shark fin, sea cucumber, etc. Fragrant, strong and fresh.

Meat arhat

Rouluohan is a famous local dish in Fujian Province. The ingredients are almost all over chicken, duck, fish, meat, shark fin, sea cucumber, etc. Fragrant, strong and fresh.

Food materials

Water hairpin shark fin (300g), water hairpin abalone slices (160g), water hairpin sea cucumber pieces (160g), chicken pieces, pig feet pieces, scallops, Tiantai (note) (10 pieces), water hairpin mushroom, vegetable heart, yellow rice wine, ginger slices, white soy sauce

Production process

1、 Wash the shark fin, abalone, sea cucumber, hoof and chicken. Put them in the boiling water pot, add ginger slices and remove the fishy smell.

2、 In a wine jar, add shark fin, abalone slices, sea cucumber, chicken, hoof, Tiantai, scallop and mushroom, add wine and white soy sauce, and seal the mouth of the jar. Burn slowly with a low heat.

3、 Stir fry the vegetable heart, add it to the jar and bring to a boil. Place it in a large bowl and put it on top.

[note] Tiantai refers to the upper jaw meat of pig.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hun Luo Han