The fat and lean meat melded together, and when chopped together, it would become sticky.
"At this stage, you can put it in the basin. Remember to make sure the meat stuffing is sticky enough to stay on the knife."
"Now, let's deal with the water chestnuts. First, we'll use the knife to smash it before cutting it. There's no need to cut it too small. Maintain the texture and stir it into the meat filling. It will have an effect of degreasing the meat."
As Xu Le spoke, he demonstrated. He then took some scallions and ginger and cut them into slices. He said, "Put cold water in the ceramic pot and put in the ginger and scallions. If you guys are cooking at home, you must remember to put in a few slices yourself, because when the soup is mixed with the flavor of the condiments later, you still have to fish them out."
He took some scallions and ginger and poured some huadiao wine into it.
