Staple Food——【shuang Mushroom Sea Oyster Pot Stickers】
1.
Remove the roots of the mouth and crab mushrooms and wash them.
2.
Add appropriate amount of water to the pot and bring to a boil. Put the washed mushrooms and crab-flavored mushrooms in and blanch them, remove them and soak them in cold water.
3.
Knead the flour with warm water and a little salt to form a smooth dough (I usually knead it half a day in advance).
4.
Cut the pork belly (seven parts lean and three parts fat) into small pieces and put it in a blender, add a little cold water and cooking oil, and stir into meat filling (it is very convenient to use a blender to grind meat).
5.
Add cooking oil, chopped green onion, and minced ginger to the minced meat.
6.
Add the flavor very fresh and mix well.
7.
Put the fresh sea oyster meat into water (add a little sesame oil in the water to make it easier to wash), wash it, and control the moisture.
8.
Put it in the meat filling (the sea oysters are small, so they are put in whole pieces), the mouth and crab mushrooms are finely chopped and put in the meat filling.
9.
After the fresh small rapeseed is washed, there is no need to blanch it, and it is also cut into the meat filling.
10.
Finally, add the right amount of oyster sauce, sesame oil, and a little salt (you don't need to add it), and stir evenly, so that the filling for the potsticker is ready. Now you can wrap pot stickers.
11.
Knead the awake dough, knead it into a strip, add a dose, and roll it into a round piece.
12.
Put in the right amount of fillings.
13.
When wrapping, both sides are not sealed, and the rest is tightly pinched. This is the wrapped raw dumplings.
14.
Heat a non-stick pan and pour a little corn oil (just spread the bottom evenly). Put the potstickers in the raw glutinous rice.
15.
Fry the glutinous rice dumplings on low heat until golden brown (pictured). During the frying process, keep turning the pot to heat it evenly.
16.
Add water starch to 2/3 of the raw glutinous rice paste in the pot, cover the pot, turn the non-stick pot on low heat, and evenly heat it.
17.
After the soup is dried, it is removed from the pot and buckled into the plate.
