Pork and cabbage
By VicentaLakin
Recipe Recommendations
- pork belly 750 grams
- beef 350 grams
- Chinese cabbage 5 pounds
- flour 1000 grams
- qingshui
- ginger 20 grams
- minced garlic 20 grams
- pepper oil 20 grams
- sesame oil 10 grams
- salt 3 scoops
- spiced powder a spoonful
- the soup a
- starch 10 grams
- June fresh soy sauce 2 tablespoons
- June fresh soy sauce 1 scoop
Steps for Pork and cabbage
1
Go skin the bouquet 750 grams, beef 350 grams. Pork and beef mixed to make dumplings are particularly fragrances, but if you don't like it, you don't need beef. Beef picks the ridge or the rib。
2
Five pounds of cabbage. Because cabbage comes out with water, it's not much。
3
Pork and beef chops。
4
The two pieces of meat were then mixed together with 20 grams of ginger, 20 grams of garlic, 20 grams of pepper oil, 10 grams of sesame oil, 1 spoon of salt, 1 spoon of fragrance, one piece of thick soup, and evenly mixed with 10 grams of starch and a little water。
5
The cabbage was washed clean and shredded and wrapped in steam cages, squeezing and squeezing as much water as possible in the cabbage。
6
All good cabbage。
7
Two spoons in June and one spoon in June。
8
A mix of dried cabbage and meat is added to two spoons of fresh life in June, one spoon of fresh life in June and two spoons of salt evenly mixed。
9
One thousand grams of flour were added to 640 grams of clean water and covered with a lid to make the noodle loose for 30 minutes。
10
...the loosely well-loved face takes a small fraction of the round, and then inserts it with the thumbs of both hands in the middle of the face of the face, and squeezes it with the five fingers, like the shape。
11
...and then cut the face into a small facial agent。
12
It's a dumpling。
13
Pack in。
14
Squeeze from the middle。
15
One-third of the pull-up is squeezing upwards。
16
The same move squeezing the second chorus。
17
Three tweezers。
18
Squeeze the dumplings。
19
A large pot of water is boiled, and when the water is boiled, it is put in dumplings, and when the dumplings are laid down, they are pushed gently with a spoon, so that they do not stick to the bottom of the pot. And then the lid was covered, and then the fire, about four minutes later, the dumplings were almost ripe. I cook dumplings, I never add cold water, but when the pot is opened, the fire is fine。
20
Prepare a pile of vinegar and drop a few drops of sesame oil. This dumpling will taste better。