Name: Hundred Birds Returning to the Nest

Cuisine: Cantonese

Effects: Lunar New Year's Eve Dinner

Flavor: Salty and Fresh

Process: Boiled

Main Ingredients: Chicken Legs 300g, Pork (Fatty and Lean) 300g, Quail Eggs 200g, Squid (Fresh) 250g

Supplements: Bamboo Shoots 50g, Carrot 30g, Shiitake Mushroom (Fresh) 50g, Broccoli 100g, Sauce 15g, Soy Sauce 10g, Salt 5g, Seasonings: Wine 15g, Soy Sauce 10g, Broccoli 100g, Sauce 10g, Sauce 10g, Sauce 10g, Sauce 10g. Shiitake mushrooms (fresh) 50 grams, broccoli 100 grams,

Seasoning: 15 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, 10 grams of sugar, 3 grams of pepper, corn starch (corn) 5 grams

Practice: Fresh shrimp peeled meat into shrimp gelatin, add the white meat, horseshoes, celery salt, monosodium glutamate, egg wash and well squeezed into the shape of a bird, with the preserved pork, shrimp tails, black sesame seeds decorative, and then placed in the steamer for 5 minutes. minutes out of the colorful plate, dripping with gravy is ready.

Features: Realistic shape, smooth taste