Pork bun with celery(qin cai zhu rou bao )

Pork bun with celery

Introduction:

"Celery should be divided into good parts in this season. The biggest effect of celery is to reduce blood fat, and its taste is very unique. It's really wonderful when it's wrapped with fresh pork forelegs."

Production steps:

Step 1: the material of meat stuffing

Step 2: chop the meat into minced meat and put it into a bowl

Step 3: cut the ginger into minced ginger and put it into the meat

Step 4: add sugar, salt, soy sauce, water extract monosodium glutamate

Step 5: stir

Step 6: Chop celery and add it to the meat

Step 7: the bought leather is a little thick and a little thin

Step 8: wrap in turn and steam for 35 minutes

Materials required:

Flour: right amount

Front leg pork: moderate

Ginger: right amount

Celery: moderate

Thirteen spices: appropriate amount

Soy sauce: moderate

Oyster sauce: right amount

Salt: right amount

Soy sauce: right amount

Edible oil: right amount

Water: moderate

Sugar: right amount

Note: remember to turn off the fire when not in a hurry to eat, first stuffy 10 minutes later, so eat up will be more powerful way to taste

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Qin Cai Zhu Rou Bao