Niangjiu donkey hide gelatin steamed egg

Overview

How to cook Niangjiu donkey hide gelatin steamed egg at home

Crush donkey-hide gelatin and soak it in Hakka wine for three days.
Steam the donkey-hide gelatin with insulated water, cool it and put it in the refrigerator for ready use.
When taking it out from the refrigerator, stir in the donkey-hide gelatin wine. When steaming eggs, take one or two spoons of the donkey-hide gelatin wine and rinse it with warm water. The ratio of portion size to egg liquid is 2:1.
Beat the eggs evenly and then add them to the donkey-hide gelatin wine. After mixing evenly, put a plate on the bowl and cover it. Steam over medium-high heat until cooked.
If you want it to taste better, you can also filter the egg liquid before using it. Women can take it on the fifth or sixth day after their menstrual period and for three or four days in a row.