[anhui Cuisine]: Gefenyuanzi

Name: [anhui Cuisine]: Gefenyuanzi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Arrowroot; Some Tea tree mushroom; Some bacon; Some Pork belly; Some Dried Tofu; Some ginger; Some Chives; Some salt; Some Chicken noodles; Some Broth

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Gefenyuanzi is a delicacy that has been passed down by Huizhou people for nearly a thousand years. Moreover, it is a collection of the original ecological products of Huizhou, which not only tastes good, but is also rich in nutrition.

The mountainous area of Huizhou is rich in Pueraria lobata, which is cool in nature and sweet in taste. Pueraria lobata root is squeezed to produce a powder called arrowroot powder, also known as mountain powder, which is commonly used in Huizhou folk to make snack foods. "

[anhui Cuisine]: Gefenyuanzi

1. Peel and chop the pork belly, and chop it into rice-sized fillings with a knife.

2. The soaked tea tree mushrooms are dried, dried tofu, and bacon and cut into finely diced cubes for later use.

3. Stir the arrowroot powder with cold water into a paste and set aside.

4. Put the pot on the fire, pour in diced pork belly, dried bean curd, mushroom diced, bacon diced, add broth, salt, chicken powder, ginger, white sugar, mix well, stir fry over medium heat, and pour in an appropriate amount while stirring Cooking oil.

5. Slowly pour the arrowroot paste into the filling.

6. Stir-fry until cooked through and raise the pan.

7. Stir-fry until the kudzu noodles are transparent and take them out of the pan, knead them into rounds while hot, and roll with a layer of kudzu noodles.

8. Put the prepared kudzu noodles in a steamer and steam for 8 minutes.

9. Sprinkle with chives, cover and steam for 1-2 minutes before serving.

Tips:
1. Do not use a meat grinder to grind pork belly, and do not chop it repeatedly on the chopping board to form fillings like other balls.

2. The unique beauty of Pueraria lobata is that its main ingredient is shaped and cut into granules, not minced fillings, to ensure its internal structure and unique delicious taste.

3. Don't pinch and press too tightly when making Kudzu round seeds, but make it reach the requirements of not being loose, not broken, not astringent and not firm.