Meat dumplings
By VicentaLakin
Recipe Recommendations
Steps for Meat dumplings
1
Raw material: 400 grams of thin meat fatty (half-fat) 200 grams of prawns with appropriate volume of wood and bean skin with appropriate amount of dumpling skin, 80 grams of eggs per spoon of salt and soy sauce
2
...with two thirds of the meat pie, salt, soy sauce, evenly mixed with thin meat, moving the meat to a relatively rare state with an egg and fresh water, but with chopsticks, to the other side. ( meat pie 1)
3
Take the remaining one-third of the sauce, mix it in the fat pie and put it in the frying pan, and when a small fire is set, put the fat pie on the side to dry it. ( meat plating 2)
4
Combining the scrawl with the scrambling of the scrambled fat pies (Small 2) and the scrawny meat pies (Small 1) and putting them aside (Small 3)
5
Cut the casseroles, mussels, bean skins, and fry the casseroles. The resulting oil is mixed in three vegetable tails, evenly blended between the oiled vegetable tail and the last plattered meat (Pent 3) ..to process the prawns into the right size, and lay them in the right mix. Move
6
8. TAKE A DUMPLING SKIN AND WRAP IT WITH A MIXED MATERIAL AND ONE OR TWO SHRIMP NUTS. ... TAKE A FRYING PAN OR CAKE, HEAT IT UP TO THE POINT WHERE THE HAND IS ON THE POT 5-6CM, FEEL THE HEAT CLEARLY, SET THE DUMPLINGS AND POUR A BOWL OF FRESH WATER AFTER TWO MINUTES OF THE LITTLE FIRE, AND PUT ON THE LITTLE PAN CAP FOR 10-15 MINUTES. OR BOIL IT WITH A DEEP POT AND THEN PUT IT INTO DUMPLINGS, AND THEN BOIL IT AGAIN AND THEN TURN THE FIRE AND KEEP THE WATER ON THE MICRO-OPENED COVER FOR 10-15 MINUTES。