Steamed Pork with Wild Vegetable Sauce

Name: Steamed Pork with Wild Vegetable Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Plain flour; 100g Fine corn flour; 500g Sauce; 400g Mother-in-law; 2 tablespoons Doubanjiang; 3g 3 chives; yeast

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

3

Unconsciously, it has come to the last season of spring-Gu Yu. "Qingming breaks snow, rain breaks frost", the arrival of the Guyu solar term means that the cold wave weather is basically over, the temperature rises faster, and the rainfall increases, which is a good time for the growth of all things.
This season in the north, it feels spring is coming. The grass in the wild is rushing to change into new clothes. The favorite wild vegetable mother-in-law, that is, the dandelion is only blooming at this time. Grasp the tail of spring, you must taste the pure taste.
There are many ways to eat the mother-in-law, which can be eaten raw, fried, soup, and simmered. The flavor is unique. Today, I made Ding Jia Mo with Pork and Pork, a two-faced flour pancake, which is slightly yellow, and shows the spring together with wild vegetable jelly.

Ingredients

200g Plain Flour
100g Fine Corn Flour
500g Sauce
400g Mother-in-law
2 tablespoons Doubanjiang
3g 3 Chives
Yeast

Steamed Pork with Wild Vegetable Sauce

1. 200 grams of flour, 100 grams of corn flour, 3 grams of yeast, and about 200 grams of warm water to make a smooth dough

Steamed Pork with Wild Vegetable Sauce recipe

2. Hair is twice as big in warm places

3. Mother-in-law cleaned carefully

4. Boil the boiled water, boil the mother-in-law for 1 minute, remove and cool

5. Cut the pork hind leg into small pieces and blanch it in boiling water. Add water to the casserole, add the meat, add salt, dark soy sauce, light soy sauce, pepper, ginger, star anise, simmer for about 1 hour, and finally collect the soup.

6. After the dough is taken out and exhausted, it is divided into a small dough of about 50 grams and rounded

7. Each dough is rolled into a long and long spindle shape first, and then rolled into a long sheet and then folded on the wide side.

8. Roll up from one end, then squash

9. Then gently roll it into a small cake nearly one centimeter thick. Preheat the pan, put the oil into the small cake, turn both sides, the small cake changes color on both sides, bulge down, and cook.

10. Mix the blanched mother-in-law with chopped chives and mix with bean paste. Master the amount of vegetables and sauce by yourself. Don’t be too salty.

11. The baked biscuits are sliced horizontally with a knife into two rounds, and one side should not be cut off.

12. The biscuits are filled with vegetables and meat according to your own preferences, eat it, eat it, it’s so fragrant

Tips:
The mother-in-law can be eaten raw, but it is not recommended to eat it raw. After all, it is grown in the wild. After cleaning, soak it in baking soda for 15 minutes. , Wild vegetables will lose a lot of nutrients.
The sauced meat can be made according to your own methods, and the most important thing is to make the meat soft and rotten.