For Chinese New Year, we made my Dad's savory tang yuan soup! It's a local specialty dish from Toishan. We usually eat tang yuan during Chinese holidays, such as Winter Solstice and Chinese New Year, because tang yuan sounds like tuen yuan, which means "reunion."
SAVORY TANG YUAN SOUP RECIPE (鹹湯圓), 8-10 servings
3.5 lb of daikon
1 lb of pork belly*
1/2 lb of shiitake mushroom (hydrated)
1/2 lb of fish cake (1 sheet)
4 Chinese sausages
1.5 lb of pork neck bone
1 whole dried Earth fish
1/2 cup of scallops (hydrated)
1/2 cup of dried shrimps
4 stalks of scallions
1 bundle of cilantro
TANG YUAN (aka glutinous rice balls)
1 lb of glutinous rice flour
1.5 cup of water (cold)
*PORK BELLY MARINADE
1 tsp of salt
1/2 tsp of white pepper powder
1 tsp of seasoning soy sauce
1/2 tsp of shaoxing wine
1 tbsp of corn starch
1 tbsp of water
SAUCE
3/4 tsp of dried ginger powder
3 tbsp of soy sauce
4 tbsp of oyster sauce
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00:00 Introduction
00:10 Ingredients
01:27 Preparation & Cutting Ingredients
03:24 Making the Broth
04:55 Kneading the Dough
06:32 Seasoning the pork
07:18 Rolling the Tang Yuan & Cooking
08:10 Bringing it all together
09:58 Mixing the Dipping Sauce
10:42 Tasting the Savory Tang Yuan Soup