Pig

Name: Pig
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork filling; 150g bacon; 150g Dried Tofu; 100g Bamboo shoots; 50g Shallots; 400g Glutinous rice flour; 30g Flour; 1 tablespoon Doubanjiang; 2 tablespoons Oyster sauce; 1 tablespoon Pepper noodles; 1 spoon Soy sauce; 1 tablespoon salt; 1 piece egg; 1 spoon Peanut oil

by Sister Zhizhi

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Zhuerba is the name of my hometown in Fushun County, Zigong City. In some places, it is called Yeerba. The methods are similar.
For me in a foreign land, I can only do it myself if I want to eat the delicious food of my hometown, but it is also very happy. "

Pig

1. Cut all the ingredients into cubes for later use.

2. Pour the rapeseed oil into the pan and fry the meat first. The meat is dissolved in advance with eggs, peanut oil and hydrolyzed, so that the meat will not stick to the pan and will not stick together.

3. When the stuffing is fried, stir-fry the minced meat and bacon to fragrant, then add the diced bamboo shoots, dried tofu, and chives in sequence, and then season the pot and let it cool for later use.

4. Put the glutinous rice flour and flour into the pot, and first add 100ml of water to mix. In this process, you need to control the state of the flour by yourself, as long as it reaches the pot without sticking to your hands.

5. After the stuffing is let cool, cut the corn leaves into sections. When they are wrapped, they look like glutinous rice balls. Just be careful not to crack. I didn't take pictures in the process, and I couldn't get too busy.