Cooking Steps

1. 

   Step1:Soak the cloth in water for 1 hour or overnight. Pour the tarpaulin and water into the pot. Simmer for about 10 minutes. Clip the cloth out before it boils.

2. 

   Step2:Change the cooked kunbu into strips and tie them into kunbu knots for future use.

3. 

   Step3:Fupao - stir chicken mince, shallot, lotus root, ginger and Youyi fresh soy sauce together.

4. 

   Step4:Roll the fried tofu skin with a rolling noodle stick for several times.

5. 

   Step5:Put the fried tofu skin, fish cake and bamboo wheel into the mesh screen. Scald the oil and salt on the surface with boiling water.

6. 

   Step6:Squeeze the water out of the fried tofu skin. Open one side of the fried tofu skin. Put the seasoned chicken mince into the fried tofu skin. Seal with toothpick.

7. 

   Step7:White radish processing method: cut the white radish into thick sections, peel the radish skin a little thicker, and cut off the edges and corners. After boiling the water in the pot, boil it for 1520 minutes. Soak it in cold water.

8. 

   Step8:Konjac treatment method: cut konjac into triangles, cross the front and the back with a knife. Make a hole in the middle. Add salt and rub the surface of konjac repeatedly. Remove the smell of konjac. Wait for the water in the pot to boil. Boil for 23 minutes.

9. 

   Step9:Potato processing method - wrap potatoes with plastic wrap. Heat for 3 minutes. Peel and cut them in half for standby.

10. 

    Step10:Combination - put the white radish, konjac, boiled egg, potato, kunbujie and the base material together into the pot. Add the fresh soy sauce, relish, sugar and simmer for about 40 minutes.

11. 

    Step11:Add the fish cake, bamboo wheel and blessing bag and put them into the pot. Stew for 15 minutes.