1. Prepare pork filling. Add rice wine and ginger powder to the pork stuffing and mix evenly. Add water in portions. The water is completely absorbed each time and the next time until the pork stuffing absorbs enough water. Whisk in the same direction until the glue is formed. Add salt, light soy sauce, dark soy sauce, chives, salad oil, sesame oil and mix well.
2. Prepare the venetian skin.
3. Take a piece of louver and place it diagonally in the picture. Put in an appropriate amount of minced meat.
4. Fold up one corner, wrap the meat and compact it.
5. Fold up the left corner to wrap and compress the meat filling.
6. Roll it forward and roll it tightly into a tube.
7. The extra corner is stuffed into the tube to wrap the meat, and a louver bag is ready.
8. Wrapped venetian bag.
9. Place the venetian bag in a bowl, add half a bowl of chicken broth, and add a few scallions.
10. Bring the water in the pot to a boil, put it in the steaming rack, place a large bowl on the steaming rack, and steam for about 10 minutes.
11. The steamed venetian bag, pick out the scallions.
12. Sprinkle chopped green onion on the plate.
Tips:1. The pork filling is prepared according to your own taste.
2. The taste of pork filling is not old with water and meat filling, and salad oil is added to make the taste more smooth and tender.
