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  1

  Chop the tenderloin finely, add salt, cooking wine, light soy sauce, oyster sauce, and water starch and mix well.

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  2

  Crack the duck eggs in a small bowl and find the small white dot in the middle of the yolk, which is the eye.

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  3

  Insert a bamboo skewer (or thin-headed chopstick) into the eye of the egg in your left hand, use the chopstick in your right hand to pick up the meat, and stuff the meat into the egg yolk along the bamboo skewer (the smaller the hole, the smaller the yolk. The membrane is less likely to break).

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  4

  Stuff the meat several times and stuff the egg yolk until it becomes bulging. About 50g of meat filling can be added to one egg yolk.

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  5

  Put water in a pot, add eggs when it is slightly boiling, and simmer over low heat for 5-6 minutes.

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  6

  Add some lard, salt, and a little light soy sauce to taste, and add a few slices of lettuce and wolfberry until cooked.

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  7

  When scooped up with the soup, the meat filling is completely wrapped in the egg yolk. The aroma of egg and meat are mixed together, and the taste is very delicious.

Tips

1. Duck eggs or eggs can be used to make meat dumplings. The key is that the eggs must be fresh. The ones with free-range eggs are also better. First, the free-range eggs are more fragrant. Second, the yolks of the free-range eggs are firmer and easier to handle.
2. The specialty snack "Renshou stuffed eggs" in Shunchang County, Fujian Province is similar to this "Rou Shenzi". The cooked "Renshou stuffed eggs" look like silver ingots, and are called "silver-wrapped gold" by the locals, which contain The meaning of "live a healthy life and make a lot of money" expresses people's good wishes for life.