Cooking Steps

1. 

   Step1:All materials are ready. Stir the fat and thin pork of Panax notoginseng into mince. Cut onion and ginger into pieces.

2. 

   Step2:Soak glutinous rice in clear water one night in advance and filter it out for use.

3. 

   Step3:Use chopped scallion and ginger with a little water to make scallion and ginger water.

4. 

   Step4:Add 1 tablespoon of wife's fresh chicken sauce to the meat filling. It's very convenient to squeeze the bottle. Madam Le's fresh chicken juice is a drop filtered chicken soup made by steam cooking of whole chicken. It's mellow, salty and fresh. It's very good to mix meat stuffing for freshness and flavor.

5. 

   Step5:Add 1 spoon of Tai Tai Le banquet soy sauce, 1 spoon of cooking wine, 1 spoon of salt, 1 egg white, a little onion and ginger water, and a little pepper. We can add less raw soy sauce to the meat filling. The soy sauce of Taitaile banquet can reduce the delicacy of the ingredients in a simple and convenient way. Select northeast soybeans and high-quality wheat. Select only the first raw juice. First press. It's the best in raw soy sauce.

6. 

   Step6:Use chopsticks to stir evenly in one direction. Feel the meat filling is sticky and cuddly.

7. 

   Step7:Steam salted duck yolk with white wine for 10 minutes. Cut one yolk into four pieces. Take 15g of meat stuffing and wrap it into a small piece of egg yolk like a dumpling.

8. 

   Step8:Put in the glutinous rice and roll it evenly and stick it on.

9. 

   Step9:Decorate a medlar. Steam it in a steamer for 30 minutes.

10. 

    Step10:Come out and sprinkle some green onion.

11. 

    Step11:Madam Le's fresh chicken seasoning products upgrade to market