Niangya style fresh meat dumplings with egg yolk(niang re feng wei dan huang xian rou zong )

Niangya style fresh meat dumplings with egg yolk

Introduction:

"Today's egg yolk dumplings are a bit unusual. Because I made it according to rachelk111's niangya style zongzi. The taste is salty and fresh, and the meat is soft and rotten

Production steps:

Step 1: wash the pork and cut it into small pieces. Marinate it overnight with 1 tsp salt, 5 spice powder, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp ginger juice and 1 tbsp scallion oil.

Step 2: shred the onion and fry it golden in the oil pan. Take it out. Three quarters of a rice bowl (small) is used for oil.

Step 3: leave two-thirds of the oil in the fried onion and one-third of it for frying pork. Serve the fried pork.

Step 4: soak the glutinous rice for three hours, stir fry the glutinous rice with two thirds of the onion oil. After all the glutinous rice is evenly stained with oil, add 1 tbsp of soy sauce, 2 tbsp of raw soy sauce, 1.5 tbsp of five spice powder, 1 tbsp of salt and stir fry evenly.

Step 5: fried glutinous rice, fried meat, and egg yolk.

Step 6: wash the leaves of fresh rice dumplings, blanch them in boiling water and soak them in cold water.

Step 7: put rice and stuffing in place. It can be made into zongzi.

Step 8: wrapped dumplings.

Step 9: cook for two hours and simmer for one hour.

Materials required:

Pork forelegs: 1 jin

Egg yolks: Twelve

Onion: two

Glutinous rice: Twelve

Salt: right amount

Five spice powder: appropriate amount

Soy sauce: moderate

Old style: moderate

Ginger juice: right amount

Onion oil: right amount

Sugar: right amount

Note: 1, like fat students with pork, but the front leg meat is very tender. 2. I used to use shallot, but I couldn't buy it, so I replaced it with onion. A man's handful of rice is two big rice dumplings. 3. Stir fried glutinous rice: be careful not to paste the pot. Stir fry more. 4. The meat is salty and oily, and the boiled water is black, so it must be cooked separately from the sweet one.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Niang Re Feng Wei Dan Huang Xian Rou Zong