Fungus Carrot Meat Dragon
1.
Soak the fungus, wash and chop the fungus, carrots, and ginger. Add vegetable oil, soybean paste, oyster sauce, thirteen incense, salt, and ginger together with the minced meat. Stir in one direction and marinate for 20 minutes.
2.
Mix flour and yeast, slowly pour in warm water, and stir with chopsticks while pouring into a flocculent shape.
3.
Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4.
Exhaust and knead the fermented dough, roll it into a long piece of about 0.4 cm thick, and spread the filling evenly, leaving a finger blank without filling.
5.
Roll up the dough sheet from one end, roll it tighter, pinch the joint and both ends tightly, and seal the mouth.
6.
Place the joint face down, put it in a steamer covered with a damp cloth, and re-proof to double the size.
7.
Bring water to a boil on high heat, steam on medium heat for about 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
8.
After cooling slightly, cut into sections and serve.
Tips:
After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
