Pork oil dregs and shredded radish dumplings(zhu you zha luo bo si jiao zi )

Pork oil dregs and shredded radish dumplings

Introduction:

"I brought a lot of carrots from my mother's house. I changed many ways to eat them, but there are still more than a dozen left. When I went out for breakfast with my husband and ate the steamed stuffed bun with shredded radish, I suddenly thought of the pig oil residue I had when I was a child, so I went to buy some fat meat and tried to make some dumplings, which tasted good. "

Production steps:

Step 1: choose a catty of pig fat, you can let the boss help to crush, better oil and crush

Step 2: it's hard to fry over low heat. Slowly add oil until the color turns yellow

Step 3: take out all the oil and leave the residue in the pan to cool

Step 4: crush the oil residue with a spoon or shovel

Step 5: wash the radish, and use a plane to cut it into filaments

Step 6: add scallion and salt. Add a little less oil into the filling

Step 7: mix the stuffing well, because the lard added cools and solidifies, so the stuffing is more round, so don't worry too much about the problem that the shredded radish is not easy to pack in

Step 8: mix the stuffing well, because the lard added cools and solidifies, so the stuffing is more round. Don't worry too much about the problem that the shredded radish is not easy to pack in

Step 9: add water to boil the steamer. Put dumplings into the steamer after boiling. It's better to put the dumplings directly into the steamer

Step 10: steam over high heat for eight to ten minutes. Take the dumplings out of the pot while they are hot, otherwise they will stick and not easy to take out

Step 11: eat while it's hot to taste the smell of pig oil residue

Materials required:

Fat meat: 500g

Carrots: 3

Dumpling skin: 40 yuan

Scallion: 1

Edible salt: 2 teaspoons

Note: fry the oil residue well, let it cool a little and crush it quickly. After a long time, it's not easy to break it when it's soft again. Dumplings with vegetable filling can have more filling, which is easy to be cooked, so it doesn't need to be steamed for a long time

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhu You Zha Luo Bo Si Jiao Zi