Fried pork with celery(xiang qin zhu rou guo tie )

Fried pork with celery

Introduction:

"The taste of celery is crisp. When it is made into meat stuffing, it will be rich in taste together with the soft minced meat. This kind of potstickers will flow juice when eating. Because there is no seal at both ends, the juice will come out and soak the skin. With the crispy taste at the bottom, every mouthful will have endless aftertaste. "

Production steps:

Step 1: marinate minced meat with 1 teaspoon ginger juice and 1 teaspoon salt for 10 minutes.

Step 2: Chop celery and mix with minced meat. Chop together until the celery and meat are completely blended.

Step 3: add sugar, soy sauce, pepper, chicken essence cooking oil, stir well, pure water three times into the meat.

Step 4: a piece of dumpling skin, put in the meat, and make dumplings different, the meat into long strips, but do not top to both ends, a little bit left.

Step 5: first hold the middle, then put it in your hand, make the bottom flat, and then pinch it on both sides. Leave a mouth on both sides, no big, no small.

Step 6: put oil in the pot, don't use too much, brush better, just a thin layer. If you don't have a brush, you can pour in most of the spoons first, and then turn the pan to cover it. Heat the pan over medium heat and turn it. About 30 seconds.

Step 7: stack the potstickers in turn and fry them to shape. Water doesn't soak the dumpling skin.

Step 8: submerge two thirds of the potstickers with water. Bring to a boil over medium heat and cover. Boil until the water is dry.

Step 9: cover the pot, sprinkle with scallion and sesame, dry over low heat, and then add a little water.

Materials required:

Pork: moderate

Celery: moderate

Dumpling skin: right amount

Chives: right amount

Ginger juice: right amount

Sesame: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Right amount: pepper

Chicken essence: appropriate amount

Edible oil: right amount

Purified water: right amount

Note: 1, with vinegar, meijixian, pepper oil, salt a little mixed when dip. 2. Pure water, add the meat stuffing in three times, fully stir each time, until the water is absorbed by the meat. After the third addition, let it stand for ten minutes. Let the meat absorb water. This is the legendary "water", meat will be very tender, cooked meat, there is juice. 3. Reference amount: 1 tsp salt, 1 / 2 tsp sugar, 1 / 2 tsp soy sauce, 1 / 3 tsp soy sauce, 1 / 2 tsp pepper, 1 / 2 tsp chicken essence, 1 / 2 tsp cooking oil and 1 / 3 of purified water.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Qin Zhu Rou Guo Tie