Ingredients: 1,300 grams of cat meat, 150 grams of pork (lean)
Accessories: 15 grams of wolfberry, 10 grams of longan, 90 grams of sugar cane
Seasoning: 15g rice wine, 5g salt, 2g MSG, 2g pepper, 20g chicken fat, 10g green onion, 10g ginger
(1) Cut cat meat and pork into 4 cm square pieces. Wash the wolfberry and longan meat separately with warm water. Wash the sugar cane, split it, and chop it into 4 pieces. Cut the green onion into sections and cut the ginger into slices.
(2) Heat the lard in a pot, add onions and ginger and stir-fry until fragrant, add cooking wine, water and cat meat. After the water boils, skim off the floating foam. After the cat meat is cooked and shrunk, take it out and wash it with warm water. Boil the pork in boiling water and wash thoroughly.
(3) Use a stew pot, put cat meat, pork, wolfberry, longan meat, and sugar cane together, add salt, cooking wine, green onion, and ginger, pour in chicken broth, and steam until mashed. Remove the onions, ginger, sugar cane, pork, add MSG and pepper, adjust the taste and serve