Undergarment Burning

Name: Undergarment Burning
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork filling; 500g Flour; 2s Green onions; 280g Shimizu; 1/2 Compressed fungus; 1 tsp pepper powder; 1 tsp MSG; a little ginger; Some salt; 2 tablespoons Soy sauce; 2 tablespoons sesame oil; 2 tablespoons Sweet noodle sauce; Some Cooking oil

by Shimizu Shark's Fin Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The furry fire and Tianjin Huitou Shan are somewhat similar in appearance, and similar in terms of filling, except that they are halal. They usually use lamb or beef as filling. In the early days, there were a lot of early shops or restaurants that sold back. They were all made and sold. The skin was golden brown and the meat filling was delicious. Similar to the big pot stickers, they are especially popular, but they are rarely sold in recent years. However, the common people still like to eat it at home. Although it is halal, it doesn’t matter whether it’s mutton or pork, it’s delicious.
Originally, I said it was good for my children, so I just did it, but I was afraid of being scolded when I sent a recipe, so I changed it into a coat and burned it. It was the same taste and delicious, but the shape was slightly different.
It is said that the burning of furry is a folk snack in Beijing. The filling is put into the outer skin and the outer skin is rolled up, and then folded up on both sides, 100 kilometers apart. In Tianjin, the filling is placed in the middle of the dough, and the dough on both sides is folded and added. That’s right, press both ends tightly or fold them up. When looking straight back, they should be flatter and wider, and the lining will be tighter on fire.

Undergarment Burning

1. Prepare flour

2. Pour the flour into the basin, the vacuum packaging is still very porcelain, not scattered

3. Slowly pour the flour into the water and form a dough. The noodles are about 40 minutes

4. Add pork stuffing with minced ginger and pepper powder soy sauce, sweet noodle sauce, and MSG, whipped up, let stand for 30 minutes

5. Soak the fungus, wash and chop

6. Wash the scallions and chop

7. Add the minced meat to the appropriate amount of edible oil and beat evenly, add the appropriate amount of salt to taste, finally pour in the chopped green onion and the chopped fungus, pour the sesame oil on the chopped green onion, mix well and mix with the meat