Home staple - [steamed dumplings with fresh meat](jia chang zhu shi xian rou zheng jiao )

Home staple - [steamed dumplings with fresh meat]

Introduction:

"It's said that dumplings are no better than delicious. In fact, it's no exaggeration at all. No matter steamed, boiled, light, spicy, or stuffed with meat or vegetable, you can't get tired of eating any of them."

Production steps:

Step 1: get the materials ready.

Step 2: knead and wash the pig, chop it into minced meat, and put it into a larger bowl.

Step 3: add 1 teaspoon salt and 1 / 2 teaspoon cooking wine, add a little onion and ginger, and stir well.

Step 4: mix in the right amount of barbecue sauce.

Step 5: add chopped leeks.

Step 6: mix well.

Step 7: take a piece of dumpling skin and wrap in the right amount of meat.

Step 8: pack according to your favorite shape.

Step 9: wrap the dumplings one by one. When wrapping, cover the dumplings with a piece of clean and moist gauze, so as to avoid the crust of the dumplings being hard.

Step 10: after packing, put it on the steaming rack smeared with a thin layer of oil, and pour cold water into the pot.

The eleventh step: Boil the steamed rice and then mix a bowl of sauce with soy sauce, vinegar, garlic, chopped green onion, sesame and chilli powder.

Materials required:

Pork: 500g

Leeks: 1 handful

Scallion white: 2

Ginger: 2 slices

Table salt: 1 teaspoon

Cooking wine: 1 / 2 teaspoon

Barbecue sauce: right amount

Note: heart of the poem phrase: 1: the meat of dumpling stuffing is three fat and seven thin forelegs. Some people think that the taste of four or six is better. I think it's a little greasy, which can be decided according to their own preferences. 2: Salt is added when mixing meat stuffing, so leeks should be put down and stirred at the beginning of making dumplings, so as not to cause the meat stuffing not sticky enough. 3: Put a thin layer of oil on the steaming rack to avoid the dumplings sticking to it after steaming.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Jia Chang Zhu Shi Xian Rou Zheng Jiao