Ai Ye Hakka Carrot Stew
by Happy Fat Sheep
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Peel the white radish, brush with filaments, squeeze the water, and set aside.
2. Cut the lean meat into thin strips, marinate with a little soy sauce and sesame oil.
3. Soak dried shiitake mushrooms and cut into small cubes.
4. Remove garlic and mince.
5. Pour an appropriate amount of oil into the pot, sauté the minced garlic, then add the minced meat and saute until fragrant.
6. Pour shredded radish and diced shiitake mushrooms and stir fry.
7. Sprinkle in salt, black pepper, and oyster sauce, and stir-fry until the shredded pork is cooked.
8. It can be served and blown cold (because it is steamed in the pot after filling, it does not need to be cooked for too long).
9. Wash the mugwort leaves, add a small bowl of water, and beat them with a blender.
10. Pour into the pot and cook until it smokes, then turn off the heat.
11. Pour the glutinous rice flour and sticky rice flour while it is hot, and stir to form a dough.
12. Sprinkle glutinous rice flour/flour on the chopping board, knead the dough and cut into small pieces.
13. Knead the dough thinly with your hands and wrap it in the filling.
14. With the seal facing down, use baking paper to cushion the bottom. Steam in a pot over water. After the water is boiled, steam on medium heat for 15 minutes.
Tips:The filling can also be added with shrimp skin or dried shrimps to make it more fragrant, because my dad is allergic, so I didn't put it.
