Rouyan Seaweed Soup
1.
The meat yan skin is cut in half and set aside.
2.
Add salt, cooking wine, black pepper, and oyster sauce to the meat filling and stir until the meat filling is strong and sticky.
3.
Add appropriate amount of chopped green onion and mix well.
4.
Take a piece of meat bird's nest skin and wrap it with appropriate amount of meat.
5.
Just squeeze it tightly.
6.
The wrapped meat yan can be kept in the refrigerator if you can't finish it at one time.
7.
Add water to the pot and bring to a boil, add an appropriate amount of meat bird's nest, and cook until the meat bird's nest floats.
8.
Add an appropriate amount of seaweed and cook for about 1 minute.
9.
Add sesame oil.
10.
Season with salt and add chopped green onion.