Pork-covered pan paste
By VicentaLakin
The pot paste is a crammed small-scale food, made of fine, delicious, with pork as the norm, with different fresh vegetables according to season. The shapes of the pot stickers vary from place to place, usually from dumplings to place, but the pot stickers in Tianjin are similar to fire。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Pork-covered pan paste
1
Preparation material。
2
In the meat pap, beakers, onions, ginger tatters, 13 fragrances, beryllium oils and salt are equally salted for 20 minutes。
3
The cabbage is shredded and water is made from salt pickled。
4
A boiler with little sparkling peppers and some of the rest of the precipitating pepper oil。
5
The cabbage dried water and put it in cold pepper oil。
6
Add salted meat to mix in one direction。
7
Prepare flour。
8
The flour will be alive for 20 minutes。
9
Scratch up the waking noodles and squish them。
10
With a crutches, the facial agent is drawn into a circular skin。
11
Put a proper amount of meat on a good pelt。
12
Just hold it tight with your hands, and both ends will be exposed, which is the shape of the pot paste。
13
Pump oil in the pan。
14
The pot code is then placed in the pot, which, after a minute of frying, continues to be cooked with a small amount of fresh water caps, so that the pot can come out of the water。Pork-covered pan paste Make Tips
1. The dough should be kneaded slightly softer; in winter, use warm water to mix the dough.
2. The total frying time should be about 5 to 6 minutes; it is best to spray some water twice during the process.