750g glutinous rice flour, chicken100g, pig fat100g, pig lean meat 200g, refined salt 20g, pepper15g, water hyacinth powder 50g, sesame paste 50g, and fresh chicken soup100g.

Production method:

(1) Choose 250g of fine glutinous rice paste powder, blanch it in a boiling water pot, and knead it with 500g of wet paste powder.

(2) Mix chicken, pork fat and pork lean, chop them, add refined salt, pepper and Polygonum hydropiper powder, and beat them into stuffing.

(3) Put the sesame paste into a small bowl and scoop it into the boiled fresh chicken soup for dispersion.

(4) Put the stuffed pericardium into the dumpling skin to the size of a small litchi, put it into a boiling water pot and cook it thoroughly, scoop it into a prepared fresh chicken soup bowl and dip it in sesame sauce.

Production key:

1. Peeling: select the best glutinous rice and add water to grind it into pulp powder. Now, wet powder can be processed by machine. Cook the cooked rice with 13 flour and knead it evenly, so that the soft glutinous dumplings are not easily broken.

2, stuffing. Chicken should be chopped with fresh chicken, preferably the chicken that has just been slaughtered, scalded and cut out. Fresh pig fat and lean pork should be used to remove the fascia, and then mixed with chicken soup, refined salt, pepper and gouache to form a "cake".

3. make soup. First scoop a spoonful of sesame paste into the bowl, then pour in the hot fresh chicken soup and stir while rushing. Finally, scoop up the glutinous rice balls with a colander and pour them into the chicken soup with sesame sauce.