Wan Zai Wings

Pork stuffing 100g	Bamboo Piper 5
Eggs 1	Dried shiitake mushrooms 4
Dried fungus 10 grams	Plain Wings 200 grams
Salt 6g	Pepper 6g
Soy sauce 10g	Water chestnut powder 20g

How to make bowl wings

Step 1

Soak the bamboo fungus in clean water, wash it, remove the mesh part, and cut it into sections.

Step 2

Soak dried mushrooms in clean water, wash and cut into slices.

Step 3

Soak the dried fungus in clean water, wash and cut into shreds.

Step 4

Soak the plain wings in water until soft.

Step 5

Soak the onion and ginger in clean water for 30 minutes. While soaking, squeeze the onion and ginger firmly with your hands to let the flavor of the onion and ginger enter the water and soak it into onion and ginger water.

Step 6

Add salt, pepper, cooking wine, light soy sauce, dark soy sauce, and eggs into the meat filling and stir vigorously to make the meat filling thick and sticky.

Step 7

Make a pot of water and add ginger slices.

Step 8

After the water boils, use two small spoons to press the meat filling back and forth to shape it into the shape of a small fish (as shown in the picture), and put it into the boiling water. After all the meat fillings are prepared, boil the water until it boils, then remove the pork and set aside.

Step 9

Add the fungus and shiitake mushrooms and cook for 10 minutes.

Step 10

Prepare a pot of stock, if you don't have it, use hot water and puree.

Step 11

The water chestnut powder is diluted with water in advance, the ratio is 1:2, 3 spoons of water chestnut powder and 6 spoons of water are ready.

Step 12

Add some of the water used to soak the mushrooms and the water used to cook the pork and mushrooms into the stock, and bring to a boil.

Step 13

Add the diluted water chestnuts little by little, stirring with a spoon while adding the water chestnuts, until the soup becomes slightly thicker.

Step 14

Add dark soy sauce for color and light soy sauce for seasoning. Cook over low heat for 5 minutes.

Step 15

Put all the ingredients: cooked pork, fungus, mushrooms, bamboo fungus, and vegetarian wings into the soup stock and bring to a boil, then cook for another 5 minutes. Before eating, you can add an appropriate amount of vinegar, pepper, and chili oil according to your personal taste.

Step 16

Finished product picture Cooking Tips for Wan Zai Wings

1. Vegetarian wings are actually the kind of yellow vermicelli with a crispy texture. You can find vegetarian wings on Taobao. It’s a big pack. 2. You can use chicken stock for the stock. If not, use soup stock and water instead. 3. Authentic Wan Zai Wings uses water chestnut powder. Water chestnut powder can make the soup look shiny. If other starches are used, the soup will become turbid. 4. How much water chestnuts should be added to the soup can be added according to personal preference. If you like a thicker soup, add more; if you like a thinner soup, add less.