Rou Chen Zi Exclusive

Finely chop the tenderloin, then mix evenly with salt, cooking wine, light soy sauce, oyster sauce, and cornstarch slurry.

Crack the duck egg into a small bowl and look for the small white spot in the center of the yolk, which is the germinal disc.

Insert a bamboo skewer (or a chopstick with a thin tip) into the egg hole with your left hand, and use chopsticks in your right hand to pick up the meat and push it into the yolk along the skewer (the smaller the hole, the less likely the yolk membrane is to break).

Stuff the meat multiple times, stuffing the egg yolk until it is full. About 50g of minced meat can be added to each egg yolk.

Add water to the pot, and when it is slightly boiling, pour in the eggs and cook on low heat for 5-6 minutes.

Add some lard, salt, and a little light soy sauce for seasoning, then add a few pieces of lettuce and goji berries and blanch them until cooked.

Lifted from the soup, the meat filling is completely wrapped in the egg yolk, and the aroma of the egg mixes with the meat, making it very delicious.