Cooking Steps

1. 

   Step1:Prepare materials. Black fungus and Tremella bubble hair a few hours in advance.

2. 

   Step2:Chop the shallots. Peel the ginger and pat it with a knife and then chop it. Put chopped green onion and ginger into a bowl and soak in a small amount of water to become green onion and ginger water. (you can grasp it with your hands and try to blend the taste of onion and ginger into the water

3. 

   Step3:Add salt, sugar, white pepper, cooking wine, onion and ginger water, egg white, starch, Tai Tai Le sesame oil and Tai Tai Le banquet soy sauce to the meat stuffing. Tai Tai Le banquet soy sauce is fermented with high-quality soybeans and wheat. It has a strong flavor of soy sauce. The taste is salty and sweet. It can be used in meat filling to enhance the taste, freshness and deodorization. You can increase the dosage according to your preference. The taste will be stronger and the color will be more attractive. Do not add onion and ginger water at one time. Stir them several times to avoid excessive moisture in the meat filling.

4. 

   Step4:Add the original chicken seasoning of Tai Tai le.

5. 

   Step5:Use chopsticks to beat the stuffing in one direction until the stuffing is strong.

6. 

   Step6:Add enough water to the pot. Boil. Grab some meat stuffing by hand. Squeeze it out of the tiger's mouth into a circle.

7. 

   Step7:Scoop up the meatballs with the other hand and put them into the boiling water.

8. 

   Step8:Tear black fungus and Tremella into small pieces and put them in the pot.

9. 

   Step9:Let's put in the wax gourd slices.

10. 

    Step10:Let's go down to the dried sea rice for freshness.

11. 

    Step11:Simmer for five minutes.

12. 

    Step12:Turn off the fire. Sprinkle some shallots. Drop a few drops of Tai Tai Le sesame oil and enjoy.

13. 

    Step13:Taitaitaile sesame oil products upgraded to market