Pork Dumplings with White Radish Oil Residue
1.
Cut the pork into small cubes, add salt, soy sauce, soy sauce, soybean paste, chicken essence, monosodium glutamate, pepper noodles, minced ginger, chopped green onion, cooked peanut oil and mix well.
2.
Slice the fat, add a little water to the pot, and boil out the lard.
3.
The oil residue is filtered out, and the lard is put into a container for other use.
4.
Peel, wash and shred the white radish.
5.
Boiled water.
6.
Take out the cold water to remove part of the radish smell.
7.
Squeeze the water.
8.
Chop the oil residue.
9.
Put it in the meat and mix well.
10.
White radish shreds squeeze out the moisture.
11.
Shred.
12.
Pour into the meat.
13.
Wash the leeks and chop finely.
14.
Put it in the meat pot.
15.
Put vegetable oil, salt, chicken essence, pepper noodles in the vegetable filling, and mix well.
16.
Stir well with minced meat.
17.
Knead the mixed dough into long strips.
18.
Cut into the same size agent.
19.
Squash and roll into dumpling wrappers.
20.
Take a dumpling wrapper and put in the right amount of filling.
21.
Fold the dumpling wrapper in half and pinch the mouth together.
22.
Wrapped dumplings.
23.
Wrapped dumplings.
24.
Put the right amount of water in the pot, you can boil two eggs by the way, and put the dumplings in after the water is boiled.
25.
After boiling, pour into a small bowl of cold water and repeat three times. The dumplings float on the water surface, the skin of the dumplings appears pale, flexible when pressed, and does not sink when pressed with a shovel, and the dumplings are ready.
26.
Platter.
27.
It's so fragrant to take a bite.
28.
One person just dipped in water and ate a plate of garlic.
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