Pork Onion Meat Dragon

Name: Pork Onion Meat Dragon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Make dough; 500g Pork filling; 2 onion; 30g Vegetable oil; 30g Soy sauce; 30g Oyster sauce; Some salt

by meggy dancing apple

4.7 (1)

Favorite

7

Difficulty

Normal

Time

1h

Serving

2

Roulong is a common noodle dish in the north. The traditional method is to roll the noodles into large thin slices, top with pork and green onion filling, roll them into rolls, and place them in a steamer. Because it is relatively long and white and fat, the folks gave it a nice name-"Meat Dragon". However, most of the meat dragons nowadays have been improved, mainly because they don’t have such a big steamer, and the whole one is not easy to be cooked through. It takes a long time to heat up, which invisibly wastes a lot of energy. So the current meat dragon is just the old Beijing name; the more popular name is meat rolls. The size can be large or small, and the filling can be changed at will according to personal taste. Today I made this meat dragon with pork and onion filling. Compared with scallions, onions have a crisper taste and a sweeter taste. The steamed meat dragon is softer because of its sufficient water content, and the intake of onions has increased a lot, making it suitable for children and the elderly. "

Ingredients

1000g Make Dough
500g Pork Filling
2 Onion
30g Vegetable Oil
30g Soy Sauce

Buy on JD Buy on Amazon
30g Oyster Sauce

Buy on JD Buy on Amazon
Some Salt

Buy on JD Buy on Amazon

Pork Onion Meat Dragon

1. Round the made dough, press it flat, and place it on the table

2. Pork filling ready

3. Two onions ready

4. Put the seasoning on the pork filling and mix well in advance, chop the onion into dice, and mix well with the pork filling

5. Roll out the dough into a 5 mm thick slice, spread the pork and onion filling evenly on the dough

6. Roll up from right to left

7. The rolled noodles turn around 90 degrees

8. Divide into four parts by hand, pinch both ends tightly to prevent leakage of soup and stuffing; try to equalize the four parts, my technique is still lacking, and it is not equal.

9. Put it in the steamer, let it cook for about 30 minutes, turn on high heat, and steam for about 30 minutes; turn off the heat, cover and simmer for 5 minutes before uncovering

10. It’s white and fat, it looks a little different from a dragon, it looks like a silkworm cocoon.

11. Look at the cross section, is it very uniform? There are vegetables, meat and carbohydrates, and another bowl of vegetable soup. What a nourishing meal, simple, but simple and delicious.

Tips:
The fillings in this recipe are for reference only, please adjust according to your own food intake, and only provide methods for reference; the steaming time is related to the size of the meat dragon, please increase or decrease as appropriate.