Peacock Floss Diced Pork Dumpling
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the peacock pine.
2. Pot to boil water.
3. The peacock pine is blanched in water, no need to boil, the wild vegetables can change color.
4. Take out cold water and soak.
5. Write dry water for later use.
6. Dice fresh pork and separate fat and thin pieces.
7. The fat puts the heat in the pan.
8. Add a tablespoon of peanut oil, and an appropriate amount of braised meat.
9. Slowly boil the fat out of the fat, pick out the stewed meat and throw it away.
10. Remove the meat residue.
11. Change wild vegetables to knives.
12. Put the lean meat in the oil.
13. Add salt and stir fry.
14. Stir-fry until the diced meat is broken.
15. Release light soy sauce.
16. Fry and turn off the heat evenly.
17. Put wild vegetables.
18. Put the green onion and ginger and stir well.
19. Add chicken essence, mix well and set aside.
20. The fire to boil water.
21. Put about 200 grams of cornmeal after turning off the heat.
22. Stir while putting.
23. Stir until there is no dry noodles.
24. Put leftover rice porridge.
25. Stir well.
26. Put flour, cornmeal and baking powder.
27. Knead into a smooth dough.
28. Take a piece and round it and press it down.
29. Put the diced meat stuffing on wild vegetables and wrap it into a dish.
30. After all the dishes are packaged, put them in the steamer.
31. Wake up for 10 minutes.
32. Turn to medium heat and steam for 20 minutes.
33. After the fire ceases, simmer for 5 minutes.
34. Finished product.
35. Finished product.
36. Finished product.
