Pork onions

The dragon is a common pasta in the north. The traditional practice is to make the face thin, with pork and onions covered in rolls, and then in the steam pan. Because it was long, fat and fat, it was given a good name by the folk, "The Dragon". But now most of the dragons have improved, mainly because there is no big steam pot, and the whole is not easily ripe, and the heat is too long to waste much energy in the invisible. So now the meat dragons are just old Beijing; the more popular is meatloaf. The head can be small, and the pie can change at will. I made this dragon today with pork onions. Onions are softer than onions, and sweeter, and steamed meat dragons are softer because they have enough water, and onion intake has increased considerably, suitable for children and the elderly。