Dandelion Dumplings

Name: Dandelion Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Dandelion; 130g Pork belly; a little Soy sauce; a little Cooking Wine; a little salt; a little Five spice powder; a little Ginger powder; Some oil

by Line line 3896

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Dandelion is rich in vitamin A, vitamin C, and potassium. It also contains iron, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folic acid and copper. The specific element content is mainly moisture. For every 60 grams of raw dandelion leaves, the moisture content is 86%, protein is 1.6 grams, carbohydrates are 5.3 grams, and the calories are about 108.8 kJ.

The dandelion plant contains a variety of healthy nutrients such as dandelion alcohol, taraxacumin, choline, organic acids, and inulin. Nature and flavor are sweet, slightly bitter, cold. Return to the liver and stomach meridian. It has diuretic, laxative, anti-jaundice, choleretic and other effects. Dandelion can be eaten raw, fried, and made into soup. It is a plant for medicine and food. "

Ingredients

400g Dandelion
130g Pork Belly
a little Soy Sauce
a little Cooking Wine
a little Salt
a little Five Spice Powder
a little Ginger Powder
Some Oil

Dandelion Dumplings

1. Remove the dead leaves and roots of the dandelion (don't throw away the roots, you can dry them, soak them in water), wash them and control the moisture.

2. Boil the water quickly in a pot of boiling water, remove the shower water, squeeze out the water, and cut froth.

3. Separately diced pork belly and fat and lean pork. Put oil in the pot, stir-fry the fatty meat first, then add the lean meat, add cooking wine and dark soy sauce in the middle, and collect the juice from the fire. Don't put salt.