)
1. Supplies needed
)
2. Chop the green onion and ginger, add some chicken essence, light soy sauce and dark soy sauce together, to smash the boiled meat and beat it into minced meat
)
3. Boil the broth to about 60 degrees, dilute the sweet potato flour and stir evenly without particles (pictured)
)
4. Bring the broth to the boil and keep it boiling, pour the boiling broth into the powder slurry, stir immediately, quickly boil the powder slurry, and finally add the green onion, ginger and minced meat and stir evenly, and finally add 50 grams of cooked oil and stir evenly The color is salty and light, and the broth has no color. You can add some dark soy
)
5. Use a homemade beverage bottle funnel, pour it into the casing and tie it tightly
)
6. After the water is boiled, pour the stuffed stuffed down (the cooked oil will separate out, shake it before putting the pot), cover the medium-low heat and cook for an hour, turn off the heat, don’t rush to open the lid and take it after a while (cool and set the shape. Slice and plate)
)
7. Novice skills: The soup is very strong, the soup is too much and it is not easy to form, you can try the taste with a small bowl of steaming in advance, if it is not suitable, you can adjust it in advance in the filling (necessary for novices) 😂
)
8. The finished product can be sliced freely after being cooled and shaped.
)
Tips:Whether it is calculated by weight or volume, you can steam a bowl in advance for tasting adjustment, so there is no failure. The sweet potato flour particles are diluted with warm broth in advance, and then splashed with boiling broth. , It must be boiled to keep the boiling soup all the way, this step is very important, don’t be too slow, all you need is hot soup splashing powder
