Shredded Pork Burrito with Beijing Sauce
1.
Cut cucumber into thin strips
2.
Add bean sprouts and boil
3.
Cut the meat into shreds;
4.
Add salt, monosodium glutamate, pepper, cornstarch, soy sauce and mix well;
5.
Heat the pot, add oil,
6.
Add the marinated shredded pork, stir-fry and add the sweet noodle sauce, stir-fry until evenly, and the pan will be ready;
7.
Rolled dumpling wrappers bought at the vegetable farm;
8.
Take a dumpling wrapper and brush the surface with Arowana rice oil;
9.
Put another piece of dumpling wrapper, and then brush the oil; and so on, stack about 10 pieces at a time, not too thick or thin;
10.
Use a rolling pin to thin it down, as thin as possible, the thinner the better.
11.
Put it in the steamer,
12.
Steam it on the pot for 5-8 minutes, and there are a lot of bubbles on the surface.
13.
Tear off one sheet, it's super thin and very light-transmitting;
14.
Add the hot bean sprouts, the sliced cucumber, and the fried shredded pork with Beijing sauce;
15.
Slowly roll up, and a fragrant shredded pork burrito with Beijing sauce is ready.
Tips:
1. Each layer of dumpling skin must be brushed with oil, or after it is steamed, it will become a ball and cannot be peeled off;
2. When frying shredded pork, be sure to heat the pan with cold oil so that the shredded pork will not stick to the pan easily.
3. When the noodles are steamed, there are a lot of bubbles to prove that the steaming is good.
