1. Prepare pork filling. Add rice wine, ginger powder, light soy sauce, and old soy sauce to the meat filling and stir evenly. Add water in portions and stir evenly. Each time the water is completely absorbed and add another time until the meat filling absorbs enough water. Use chopsticks to beat in the same direction until it starts Gum, add salt, salad oil, green onion, sesame oil and mix well.
2. Wash the venetian skin and drain the water.
3. Take a piece of venetian leaf skin and place it diagonally as shown in the picture, and put an appropriate amount of pork filling.
4. Fold a corner to wrap the pie and compress the meat.
5. As shown in the picture, the left corner is folded to wrap and press the meat filling.
6. Roll it forward and roll it tightly into a tube.
7. The remaining corner is stuffed into the tube to wrap the meat, and a louver wrap is ready.
8. Pack all the louver bags, basically the same size.
9. Place the venetian bag in a glass bowl, add half a bowl of chicken broth and a few scallions.
10. Boil the water in the pot into the steaming rack, place the glass bowl on the steaming rack, cover the pot, and turn to medium heat and steam for 10 minutes.
11. After the steamed venetian bag, pick out the green onions, sprinkle with chopped green onions and serve.
12. Serve on the plate, salty and delicious.
Tips:1. Prepare the pork filling and add water, the taste is not old, add salad oil, the taste is smooth and tender.
2. Modulate the pork filling and add seasonings according to your own taste.
