1. Prepare ingredients, dice carrots, dishes, dried tofu, soak dried mushrooms and black fungus into dices, dice pork, and mince ginger and green onions.
2. Wash the sweet potatoes, put them in a fresh-keeping bag, and heat them directly in the microwave for 10 minutes. I heated 6 pieces of sweet potatoes twice, and one piece was eaten by Xiaobao Dabao.
3. While heating the sweet potatoes, prepare to fry the stuffing. Pour the oil into the wok. When it is heated, add the diced pork and stir fry. After the color changes, add the minced ginger and spring onion, then add the cooking wine and salt light soy sauce. Chopped diced radish and dried tofu, stir-fry for a while, add fuel, a little soy sauce to color, then stir-fry, add appropriate amount of water, cover the pot
4. There is about this much water, mainly for the carrots to be cooked, and then some soup is left for the vermicelli.
5. After cooking for about 3-5 minutes, taste whether the carrots are cooked, whether the saltiness is enough, fine-tune it if it is not enough, and when everything is OK, put in the vermicelli and stir fry for a while, cover the pot and cook for 1 minute. The stuffing is cooked and fried.
6. After the filling is done, the sweet potatoes are ready. Press them into a puree and live with sweet potato starch into a dough. The ratio is about one catty of sweet potato starch and three catties of sweet potato. If it is too dry, you can add a little hot water to knead it.
7. Kneading flour is more critical, and it tests kung fu.
8. After the flour is kneaded, wrap the stuffing like glutinous rice balls, wrap slowly, and pack as much stuffing as possible to make it more delicious.
9. This is what it looks like after packing.
10. When the water in the pot is boiled, put it on the steamer and steam it on high heat for 15 minutes.
11. Finished product.
12. The filling is nutritious and the skin is very elastic, and it will be eaten as soon as it is out of the pot.
Tips:Don’t eat a lot of this one at a time, especially the stomach is not very good.
