[semi-sweet Salted Pork Steamed Dumplings]---semi-sweet and Half-salty Local Taste

Name: [semi-sweet Salted Pork Steamed Dumplings]---semi-sweet and Half-salty Local Taste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some dumpling skin; 400g Pork front leg; 1/2 root carrot; a little Scallion Ginger Sauce; Some Barbecue sauce; 3 tablespoons Broth; 1/2 teaspoon salt; 1 tablespoon Soy sauce; a little pepper; a little chopped green onion

by Poetic heart

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Half sweet and salty, as the name implies, half sweet and half salty. This way of eating is generally used for raw fried dumplings and steamed dumplings. You can see famous fried dumpling shops everywhere in the streets of Shishi, and there will be two for every fried dumpling shop. There are a variety of flavor choices, one is ordinary salty, the other is semi-sweet and semi-salty. The semi-sweet and semi-salty filling contains half of the meat, half of the peanut sugar, and some seaweed, which tastes particularly fragrant.

For steamed dumplings, they are usually not wrapped in fillings, but after the dumplings are steamed, sprinkle the sugar and peanuts on the dumplings while they are hot to make them stick to the dumplings.

This time I added some freshly roasted seaweed to the white sugar peanuts, which the family likes very much. "

[semi-sweet Salted Pork Steamed Dumplings]---semi-sweet and Half-salty Local Taste

1. Chop the meat into minced meat, add the chopped carrots and chop together, and mix well.

[semi-sweet Salted Pork Steamed Dumplings]---semi-sweet and Half-salty Local Taste recipe

2. Chop the meat into minced meat, add the chopped carrots and chop together, mix well, add onion ginger juice, salt, light soy sauce, pepper and appropriate amount of barbecue sauce, then stir well.

3. Add three tablespoons of stock in batches, stir vigorously in the same direction, then add the chopped green onion and stir well.

4. Take a piece of rolled dumpling wrapper and put some meat on it.

5. Wrap it as you like.

6. The wrapped dumplings are placed on a chopping board or container sprinkled with a little flour. This part of mine is for freezing, so it is packed in a box.

7. You can also make willow-leaf dumplings, this is not fixed, it's all right.

8. If you are cooking dumplings, boil the right amount of water first. The amount of water is better, not too little. After the water is boiled, add a little salt, add the dumplings one by one, order the water twice, and cook until the dumplings are all floating and the bottom is facing up, and they are cooked. It can be eaten dry or in soup.

9. I use the other part for steaming, just steam it in a pot on cold water.

10. When steaming the dumplings, I prepared the ground peanuts with sugar, and I also added the ground seaweed that was roasted.

11. After the dumplings are steamed, put them on a plate and sprinkle with sweetened peanuts while they are hot.

Tips:
Poetry heart phrase:

1: Boiled dumplings are suitable for making noodles in cold water. Steamed dumplings are suitable for half-hot noodles.

2: The minced meat should be boiled with water, so that it will be tender and not fired after it is cooked, and there will be soup. I happened to have the broth this time, so I added fresh broth.

3: Because light soy sauce and barbecue sauce have a salty taste, so I add less salt, and the specific operation should be increased or decreased according to the situation.

4: Steamed dumplings must be eaten hot before they are delicious, so it is best to eat as much steam as possible.