Chu-Hua-Kuo – Chrysanthemum Fire Pot – Part 1/2

A great pasta dish for any occasion:

Place beef, chicken livers, pork or veal liver and pike or sole in the freezer for 30 minutes until the meat is firm enough to be easily sliced.

Using a kitchen cleaver or sharp kitchen knife, cut pork, beef, liver and fish horizontally into slices as narrow as possible. In order to obtain large pieces that can be easily handled with chopsticks, cut the pieces into 7 1/2 cm long and 2 1/2 cm wide strips.

Debone the chicken breast in the following way, skin it and cut it into slices: Place the entire chicken breast on its side on a kitchen board. Hold very firmly and cut lengthwise along the curved breastbone with a kitchen cleaver or possibly a sharp kitchen knife. Later, grasp the meat with one hand and pull it off the bones and skin – if necessary, use the kitchen cleaver to help you with the peeling. Turn the breast to the other side and repeat the process on the other side. Separate the two tubular fillets from the boned breast meat and pull out and discard the white tendons. Place the chicken in the freezer for half an hour to firm up. Later, lay the breast meat and fillets flat and cut horizontally into paper-thin slices. In turn, divide the slices diagonally into 7 1/2 cm long and 2 1/2 cm wide pieces.

Place the glass noodles in a large bowl with warm

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