The Rich Sauce-flavored Meat Dragon (lazy Dragon) Evokes The Taste Buds of Childhood Memories
1.
Mix the yeast, sugar, and warm water and let stand for 5-10 minutes.
2.
Pour the yeast water into the flour little by little, stir it with chopsticks while pouring it into a flocculent shape, then mix the dough into a smooth dough, and leave it to ferment with a lid.
3.
Add minced ginger, cooking wine, white pepper, sugar, soy sauce, yellow sauce, noodle sauce, and salt to the meat filling (because the sauce and soy sauce are already salty, so you can put a little bit less, I usually smell salty) , The water should be added little by little, and every time you add a little bit of water, you need to mix it in one direction and then continue to add the water until the meat is blended into the picture, and then pour the sesame oil and mix it evenly.
4.
Cut the green onion into small cubes for later use.
5.
Do not stir the chopped green onions into the meat first, and then stir when you are ready to pour the filling.
6.
The dough is fermented to twice as large as a honeycomb. After mixing the alkaline noodles with warm water, start to pick up the soda (hand dip the soda water to knead the noodles, which can neutralize the taste of the baking yeast). Just exhaust. The dough after the alkali is proofed for another 10 minutes.
7.
Divide the dough into two portions and roll each portion into a round shape.
8.
Cover with minced meat, leaving less than 1cm of space on all sides.
9.
After rolling up, cover with damp cage cloth and let it stand for 10-15 minutes.
10.
Let the water boil and steam on medium-high heat for 20 minutes.
11.
When uncovering the pan, reduce the heat to the minimum, and the meat dragon noodles will not shrink.
12.
Cut into small pieces and start eating!
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