2. Fill the soup pot with a proper amount of water. This water level should ensure that the meat swallow can float after cooking without touching the bottom of the pot, otherwise the heated bottom of the pot will make the meat swallow skin stick off.
3. Heat the water with a sharp fire, and pour the meat swallow into the pot when the water is bubbling instead of rolling. Be careful not to roll it before putting it, which will easily make the meat swallow skin cooked first and the stuffing raw, and it is also easy to rot the skin and expose the stuffing.
4. After the meat swallow enters the pot, it should be slowly stirred along the bottom of the pot with utensils. Don't let the meat swallow stick to the bottom of the pot. At this time, the fire should be slower. After each soup boils, it should be boiled with cold water and repeated many times.
5. During the period, it takes about one minute to put the soup into the bowl, add vinegar and sesame oil, and adjust the amount according to personal taste.
6. When all the meat swallows float and the skin of the meat swallows is cooked to be transparent and smooth, remove them, first scoop a little soup into the bowl, and then scoop the meat swallows, so that it is not easy to stick to the skin.