1. Mix the pork puree, soy sauce, oyster sauce, and ginger together and stir well.
2. I simmered the stock in advance, using pork knuckles and a small amount of mung beans and red beans to simmer for an hour.
3. It’s very simple to wrap your hands, dears, as long as you don’t wrap too much stuffing, for fear that the stuffing will be exposed at the end of the cooking.
4. Finally, boil in the pot, wait for the water to boil, and add the hands. When it floats, take it out for two or three minutes. Put it into a seasoning bowl containing broth, chili oil, salt and a small amount of MSG. Finally, sprinkle with chopped green onions and add the broth. The chaoshou was delicious (I sprinkled some white sesame seeds at the end).
5. Friends who like meat then put a piece of pork knuckle in the broth, and the fragrant and rich big bones are available again.
Tips:In summer, I don’t have an appetite, so I can make dumplings for the kids, which is appetizing and nutritious.
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