Fresh meat tangyuan debut

Prepare the glutinous rice flour, mince the pork belly, and set the seasonings aside.

Add the minced meat to Xinhe Wei Ji Xian soy sauce to enhance the flavor.

Then add premium oyster sauce and a little salt, stir evenly to blend the flavors.

Finally, add an appropriate amount of peanut oil, mix in the chopped green onions and minced ginger evenly, and the filling is ready.

Add glutinous rice flour to an appropriate amount of water and knead into a dough of moderate softness and firmness.

Divide the glutinous rice flour dough into small portions, press a well in each, put in the meat filling, pinch the opening closed, and shape it into a round ball.

After the tangyuan are wrapped, place them on a plate that has been dried.

When the water in the clay pot is heated until it is about to boil, add the glutinous rice balls, turn to low heat, and then gently move the rice balls with a spoon to prevent them from sticking to the pot. Cover with a lid and simmer on low heat for about 7 minutes. When the rice balls float and expand, they are fully cooked.

Scoop out the tangyuan, ladle a little soup over them, add a few coriander leaves and goji berries for garnish, and then you can start eating.

The outer skin is soft and glutinous, and the filling is fresh, delicious, and especially tasty.