1. Pour a little boiled water into the pepper and soak for half an hour, filter out the pepper and leave the pepper water for later use, and prepare the pork filling.
2. Add cooking wine, light soy sauce, oyster sauce, a pinch of salt, a pinch of pepper to the meat filling, add pepper water in portions and beat until the meat is sticky.
3. Xiangru chopped.
4. Pour the Xiangru into the meat and stir well, add a little vegetable oil and stir well for later use.
5. Wash and tear the oyster mushrooms into small pieces, soak the vermicelli so softly, wash the kelp, soak the hair into shreds, cut the luncheon meat, tofu into small pieces, wash the mung bean sprouts and green vegetables. The quail eggs are cooked and peeled.
6. Pour boiling water into the casserole, add an appropriate amount of ginger slices and bring to a boil. Turn to low heat.
7. Hold an appropriate amount of meat in the palm of your left hand, squeeze the meatball from the tiger’s mouth, scrape it with a spoon in your right hand, and put it into the boiling water pot. (Keep the water slightly open) Every time you make a spoon and dip it in water, it won't stick.
8. Squeeze all the balls in one by one and cook until cooked through. Skim off the floating dust on the surface.
9. First add cooking-resistant ingredients such as kelp, vermicelli, tofu, etc.
10. Then add bean sprouts and other ingredients.
11. Finally add the greens, boil and season with salt, pepper, and chicken essence.
12. Turn off the heat and sprinkle with chopped coriander.
Tips:The ingredients can be adjusted freely according to your preferences. Those who like heavy flavors can add oil and vinegar to the pot.
