Siu Mai

Name: Siu Mai
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Spring bamboo shoots; Pork belly; shallot; Siu Mai Pi; Some salt; Some Soy sauce

by Xingxing Jingjing

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Jiangle County is a small county surrounded by mountains, with a forest coverage rate of more than 85 percent (forgive me for Amway, our small town, for three consecutive years, it has been the top 100 deep breathing small cities in the country). Farmers in basic rural towns have Zhushan. The best season for us to eat shaomai is spring, and spring is the time to dig spring bamboo shoots. The spring bamboo shoots eat fresh, tender, fat, short and strong buds.

Chop the spring bamboo shoots, streaky pork, add green onions (or add "buckwheat" (which looks like green onions and garlic). This is how we call it in our local dialect. Three whites, vegetable mushrooms, snapper, Honghui, wild leek, etc.) Seasoning.

Ingredients

Siu Mai

1. Go to Zhushan to dig some spring bamboo shoots and pick green onions from the vegetables

2. The shaomai skin is bought outside. The pork belly is chopped. The spring bamboo shoots must be blanched in water and chopped. The green onions are also chopped and added with your favorite seasoning.

3. Just wrap it like this

4. Steam on the pot for about 10 minutes, sprinkle some water on it when steaming, because the skin will be harder if it is left outside for a long time.