salty and fresh Recipe

Pumpkin Pork Shaomai

Pumpkin Pork Shaomai

AmayaBogisich

Yesterday weekend, I wanted to steam big bags. After looking at the existing vegetable ingredients at home, I felt that pumpkin was the most suitable. I decided to make a big package of pumpkin pork vermicelli, but the filling ratio was a little sufficient, resulting in a surplus. Hehe ~ How to solve it? Suddenly, inspiration came! Try the long-lost snack again-shaomai ~ It is still very popular in our home! It's just that the stuffing this time is a bit too innovative. I look forward to its taste!
stir-fried pork with black bean sauce

stir-fried pork with black bean sauce

CliftonNienow

Practice:<br /> 1. Wash the meat, place it in a bowl or other container, add cooking wine, soy sauce, and salt, and marinate for about 5 minutes to taste;<br /> 2. Cut the peppers well, and use green onions, garlic and ginger for later use;<br /> 3. Put oil in the pan, add ginger, pepper, and star anise when it is slightly hot, stir-fry, remove the flavor, and not too high;<br /> 4. Start frying the cured meat. Because there is fat meat, when frying the oil, fish it into the container where the cured meat was just cured;<br /> 5. Add fermented beans and green onions, stir-fry to taste, add the chopped peppers, add some red peppers if you want to look good, put them slightly to make water easy, stir-fry over high heat, add less salt, because the meat has been marinated, and there is also fermented beans.<br /> 6. Stir fry over high heat for about 2 minutes, add the meat, stir-fry for about 5 minutes, add the chicken essence and MSG, which can be taken out of the pan, depending on the size of the heat. <br /><br />Remarks:<br /> The meat should be five-flower, because it doesn't taste so firewood, it's fat and thin, and it tastes very good. <br />According to personal taste, I can eat peppers more, so I put a lot of peppers.