Lily Hydrangea
1.
Peel off the fresh lily one by one, trim off the brown part on the side. Remove the tails, wash and cut asparagus into cubes.
2.
Add minced ginger, diced fungus, diced celery, eggs, and starch to the minced pork.
3.
Grasp hard.
4.
Squeeze the mixed minced meat into balls.
5.
Tie the lily on the surface of the ball
6.
After steaming on high heat for 15 minutes, add water to the pot, add broth (or chicken essence), asparagus diced, salt, pepper, and starch to thicken the sauce and pour it on the plate.
Tips:
1. If the hydrangea is not steamed, boil it with the broth and it will spread out. So it's best to steam it before making the soup.
2. Asparagus can also be replaced with cowpea, which is equally delicious.