Auspicious Pig Strong

This dish served today is a representative dish of auspicious stars. Pigs are often personified as various mascots because they are white and fat and their innocent appearance. And I made this pig to commemorate the "Pig Strong" who survived 36 days after being buried in ruins in the "5.12" earthquake disaster. This miracle of survival has touched all of us in Sichuan. It can be said to be a lucky place mascot.
Steamed buns and kohlrabi are the easiest way to eat for Chengdu people. I used the simplest method of meat and cooked vegetables, and then used green peppers and millet peppers to slightly add the fresh and spicy taste of kohlrabi. It is very suitable to go with steamed buns. It is a simple and delicious dish. This kind of combination can be used as a staple food for New Year's meal. Each person has a small plate and an auspicious piglet for a good start!

Recipe Recommendations

self-raising flour 400 grams
pumpkin 100 grams
pork stuffing 250 grams
kohlrabi grains 250 grams
green pepper 100 grams
millet pepper 50 grams
white sugar appropriate amount
MSG appropriate amount
salt appropriate amount

salty and sweet
steamed
several hours
ordinary

Steps for Auspicious Pig Strong

Prepare ingredients and seasonings.

Add a spoonful of white sugar to the flour, knead it with warm water into a moist dough, place it in a warm place to ferment for about an hour, until it is doubled in size.

Peel and dice the pumpkin, place it in the microwave for three minutes at high heat, remove it and press it into a puree, cool it slightly and mix it with the flour to form a smooth dough, and place it in a warm place to awaken for about half an hour.

Sprinkle a little flour on the chopping board, take out the two fermented dough and knead it on the chopping board into a dough that does not touch your hands. After covering the bowl and letting go for ten minutes, the white dough is divided into equal sized ingredients and rolled into round dough. Use the pumpkin dough to cut into small triangles and small ovals, and shape it slightly with your hands.

Pig ears, pig noses are wiped with a little water and pasted on the white dough. Pig nostrils are shaped with toothpicks. Toothpicks are dipped in water and glued to sesame seeds. Paste them on the dough as pig eyes.

Put gauze on the steaming grid, add pig dough, cover and wake-up for more than 40 minutes, turn on high heat and steam for about 15 minutes.

Prepare ingredients and seasonings.

Cut green pepper and millet into small circles, and dice garlic.

Heat the oil in a hot pot and saute the minced garlic until fragrant, add in the pork filling and stir fry until color changes.

Add kohlrabi diced and stir fry well.

Season with a little sugar.

Add green peppers and millet peppers and stir fry to create the aroma of chili peppers, add a little MSG and salt, and take up the pan. Finally, use shredded purple cabbage to pad the bottom of the plate, place the pig in the middle of the plate, and then cover it with meat-soaked kohlrabi and pour it around the pig.