1. Take out a stack of dried bird's nest skin, and cut it in half. Take half of it. This "stack" of yan skin is folded in three, and along the crease, cut twice as shown in the middle and right pictures, and cut the dried yan skin into the size of wonton skin.
2. Use the same cutting method to cut all the dried bird's nest skins that need to be used. Unused dried bird's nest skin, sealed and wrapped and put back into the refrigerator freezer. Be careful when you cut it, dried bird's nest skin is very fragile
3. Take clean gauze, moisten it with water and set aside. This cloth should be made relatively wet, but it must not be so wet that it can drip from your hands. Put the cut swallow skin on the cutting board one by one, and don't overlap it! Spread the wet gauze prepared just on the dry swallow skin
4. If the cloth is not wet enough to stick to the dry swallow skin, spray water on the wet cloth with a watering can so that the wet cloth can fit on the dry swallow skin so that the dry swallow skin can fully absorb the water. When the dried bird's skin absorbs water, we start to process the fillings
5. The fillings of traditional meat swallows are also exquisite. The most special thing is that the fillings of meat swallows contain water chestnuts. I bought water chestnuts specially, peeled and peeled, then flattened with a kitchen knife, and then chopped. Don't chop it into puree
6. The seasoning is salt, chicken essence, soy sauce, cooking wine. Mix them all together, it's minced meat
7. After processing the meat fillings, look back at the skin of the swallows just now. The skins of the swallows after being moistened by the damp cloth have become soft.
8. Take a piece of swallow skin and put the meat on it. Wrap it like wontons. The meat yan is wrapped
9. The last special processing step is that the meat yan is wrapped very much like wontons, but it cannot be cooked like wontons! The wrapped meat yan is placed on the grate for steaming things. Boil water in the pot. After the water is boiled, put the grate into the pot and start steaming. It can be taken out when it is about 80% cooked.
10. The steamed meat bird's nest is open and cool. At this point, Rouyan was finished. Put the cold meat yan in the refrigerator, you can eat and take when you want to eat, the cooking method is the same as the wonton
11. Put the meat yan in a pot of boiling water, cook it over high heat, pick it up and place it in a soup bowl, sprinkle with chopped celery or chives. Add appropriate amount of shrimp oil (or refined salt), Shaoxing wine, MSG, and then sprinkle with sesame oil
