Dumplings with Lard Residue and Shredded Radish
1.
Choosing a pound of pig fat will allow the boss to help smash it, so as to better produce oil and smash
2.
It's hard to fry on low fire, and the oil slowly turns to yellow
3.
Take out all the oil and leave only the oil residue to cool in the pot
4.
Use a spoon or spatula to crush the oil residue
5.
Wash the radishes and use a plane to shred them
6.
Add chopped green onion and fine salt, and add a little less oil to the filling
7.
The mixed filling, because the added lard becomes cold and solidified, so the filling is more lump, don't worry too much about the problem that the radish is not easy to be wrapped in when it grows.
8.
The mixed filling, because the added lard becomes cold and solidified, so the filling is more lump, don't worry too much about the problem that the radish is not easy to be wrapped in when it grows.
9.
Add water to the steamer to boil, put the dumplings after the water is boiled, the water will have steam, it is best to code the dumplings directly into the pot
10.
Steam for eight to ten minutes on high heat. The dumplings should be taken out of the pot while they are hot, otherwise they will stick and not easy to take.
11.
Eat it while it’s hot to better taste the aroma of lard residue
Tips:
After deep-fried, let it cool down and crush it quickly. After a long time, it will be hard to break. Dumplings with vegetable stuffing can be filled with more stuffing, and they are easy to cook and don’t need to be steamed for too long.
