Hydrangea Bird's Nest

Hydrangea Bird's Nest

　　Hydrangea Bird's Nest is made by finely mincing cooked meat into a paste, then mixing it with mung bean starch, soybean oil, Sichuan peppercorns, wine, and egg whites to form meatballs. The bird’s nest is soaked, cleaned, torn into small pieces, and wrapped tightly around the outside of the meatballs. These are then briefly blanched in boiling broth, quickly removed, and set aside. A clear meat broth is prepared as a sauce, with a little soybean oil and sweet wine added. The mixture is brought to a boil, the meatballs are added, and the broth is briefly brought to a boil again before the meatballs are removed and placed in a bowl. They are then sprinkled with Sichuan peppercorn-infused wine, chopped scallions, and mushrooms, resulting in a delicious and sweet-tasting dish.