1. Wash the green onion and ginger.
2. Mince.
3. Minced pork.
4. Put light soy sauce, salt, chicken essence, peanut oil, pepper powder.
5. Put on soy sauce.
6. Stir the rice with scallion and ginger.
7. Fermented dough.
8. Put dry noodles and knead into dough.
9. Take a piece, knead it smoothly, and roll it into a dough.
10. Roll out a rectangular pie, about 3 mm thick.
11. To the top-tuned minced meat.
12. Spread evenly on the dough.
13. Leave a blank on the side where you are going to seal it, and roll it from the other side. stand up
14. The seal is on the top.
15. Put the corn husk on the pad and put it in the pot for second proofing.
16. After proofing the meat dragon, cover the pot and bring it to a boil. Steam on medium heat for 25 minutes. After the fire ceases, steam it for 5-10 minutes.
17. Take out the steamed meat dragon.
18. Cut into pieces and serve on a plate.
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