Stewed leek meat in pot(jiu cai rou guo lao )

Stewed leek meat in pot

Introduction:

"Pot burning is a way of eating in Northeast China. In my understanding, it means that the dumplings are cooked in a pot. It's a bit like pot stickers and fried dumplings. It's crispy and delicious."

Production steps:

Step 1: mix the flour with salt, add proper amount of water and knead it into smooth dough. Wake up for 30 minutes. Knead the dough again to make the dough more uniform;

Step 2: pour proper amount of salad oil into the pan, heat it, add Chinese prickly ash, press it into Chinese prickly ash oil, and let it cool;

Step 3: add soy sauce, oyster sauce, Chinese prickly ash oil and thirteen spices to the pork stuffing in turn, and stir well in one direction;

Step 4: wash the leeks, control the moisture and cut them into small pieces;

Step 5: add leek powder into the pork stuffing, and finally add appropriate amount of salt and sesame oil to stir evenly;

Step 6: pile the stuffing on one side of the basin with a flat shovel, and flatten the surrounding area, so as to effectively prevent the mixed stuffing from coming out of the soup;

Step 7: wake up the dough, pull a piece of dough, rub it into strips, divide it into equal sized tablets, and roll out the skin;

Step 8: add appropriate amount of stuffing to the dumpling skin, make it into dumplings and put it on the cover plate;

Step 9: open the electric cake pan 180 degrees horizontally, brush oil, heat up and down the fire at the same time, place the dumplings on two baking plates in a circle, and bake the two plates at the same time;

Step 10: juice mixing: 1 tbsp flour, 1 tbsp starch, 1 tbsp oil, 1 tbsp vinegar, 10 tbsp water;

Step 11: pour the mixed juice into the baking pan filled with dumplings;

Step 12: cover and cook for 5-6 minutes;

Step 13: take out the pot and put it on the plate.

Materials required:

Flour: right amount

Salt: right amount

Water: moderate

Leeks: moderate

Pork stuffing: right amount

Salad oil: right amount

Zanthoxylum bungeanum: right amount

Note: 1. When the stuffing is well mixed, make dumplings in time, otherwise the stuffing will not be fresh after long time, and the dumplings will not taste good; 2. When making the stuffing, all the materials should be stirred evenly and then put down. Remember that the salt is put last, and it is easy to make soup if it is put early; 3. When cooking, when the soup is collected, it can be put out of the pot. If you want to make the bottom crispy, it is best In fact, you can make more dumplings and freeze them in the refrigerator. If you want to cook them at any time, you can enjoy the delicious food immediately.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Rou Guo Lao