The simple way to taste the official swallow is a common dish in the Cantonese menu. You don't have to watch the video of tasting the official swallow to learn, but how to be an official swallow is the best. Follow the instructions in the recipe to make this official swallow. Ingredients: 50 grams of super bird's nest. Ingredients: cooked fat ham150g, tender chicken fillet10g (about 250g), water-borne morel150g, beef leg pumpkin ball10g, and tender pork tenderloin 200g. Seasoning: 4g of refined salt and 4g of chicken essence.

First-class official swallowing method: 1. Put the bird's nest in a bowl, add a little edible alkali and boiling water to make it thorough, remove the residual hair and wash it. Wash the morels and steam them in a steaming bowl. Blanching pumpkin balls to remove tenderloin, obliquely cutting into shafts, soaking tenderloin and chicken fillet (with tendon removed and oil removed) in clear water, rinsing and blanching, and then rinsing with blood water. Cut the ham into pieces 5 cm long and 2.2 cm wide.

2. Take a large bowl, put it in the bottom of tenderloin in turn, put chicken fillet, morel and pumpkin balls around the bowl, cover the surface with cooked ham slices, and put it in the shape of a windmill.

3. Add special clear soup, refined salt, pepper water, chicken essence, ginger and onion juice and cooking wine to the pot, boil it, pour it into a bowl, seal it, steam it in a boiling water cage, then uncover the cage cover and bowl cover, put the bird's nest on the ham slices and cover it with boiling hot air.

Tip: the key to making

Master the amount of alkali used in bird's nest, and the alkaline taste must be washed.

Tenderloin and chicken fillet must be washed and bleached, and the blanching time should not be too long. Buckle bowl shape should be beautiful and generous. When steaming, it should be well done and tender.