1. The cornmeal is mixed with flour and cooked in hot water.
2. Cover the pot and let cool.
3. Cut the pork into the meat grinder, one spoon of oyster sauce, one spoon of soy sauce, one spoon of cooking wine, one spoon of sugar, one egg, half a spoon of five-spice powder, chopped green onion and ginger, put a small amount of sesame oil into the meat grinder, start the meat grinder Beat into meat and set aside.
4. Blanch spinach to squeeze out the water and chop. After chopped, use a cloth to squeeze out the remaining water for later use.
5. Put minced meat, spinach, a spoonful of sweet noodle sauce, a spoonful of chicken essence, a spoonful of salt, and 20 grams of cooked oil in a bowl and stir well for later use.
6. Put about 5 grams of baking soda into the cold dough and mix well.
7. Fill the dough into a suitable size dumpling for later use.
8. Heat up a non-stick pan and put 20 grams of oil. Dip a piece of dough with water. The dough is half the volume of the vegetable ball and pat into a dough.
9. Place a vegetable ball, hold the rotating dough with both hands and slowly wrap it into a spherical shape, without revealing the filling.
10. Turn down the heat, put the wrapped balls into the pot, and pat flatten them into thick cakes.
11. Wrap a pot and cover the pan with a small fire.
12. When the filling is cooked, turn it over. There will be vegetable juice when the filling is about to be cooked, and there will be a sound of water vapor in the pot.
13. The finished product, I guarantee that it is not pasted up, it is a color difference.
14. The skin is crispy and I like to eat it.
Tips:When making cabbage balls, the dough will stick to your hands. You can dip it in water several times. If you can’t tell whether it’s well cooked, you can fry the meat
