♪ Fresh wood ♪
By VicentaLakin
The pot paste is a small meal, which is more common with pork pies, usually in the same shape as dumplings, but with a slight change in cooking techniques. The skin that makes the pot paste is thinner, which is our usual cloud-eating skin, which is made out of a much sharper taste, which is more bright when cooking, which is about to be seen as a wrapping material, which is tempting
Recipe Recommendations
- dumpling skin 100 grams
- pork stuffing 200 grams
- black fungus 80 grams
- red onion of 5
- salt 4 grams
- soy sauce 1 tablespoon
- abalone juice 1 tablespoon
- cooking wine 1 tablespoon
- pepper a little
- chicken powder a little
- sesame oil a little
- starch 1 tablespoon
- salty and fresh
- fried
- half an hour
- ordinary
Steps for ♪ Fresh wood ♪
1
Once the pork is cut, put it in the bowl, with the chopped red onions, salt, soy sauce, abalone juice, chicken powder, wine, pepper powder, starch, perfume, full mixing, 20 minutes' salt
2
Dry wood ears with warm water
3
Clean up dry water and chop it up
4
The wooden earbrush joins the pickled meat pie, rubs it again and pulls out the skin
5
Spread the skin and put the material in the middle
6
Both sides folded. Both sides squeezed until they were all wrapped up
7
The pans have a proper amount of oil and heat
8
In order to make sure the inside of the pot is ripe, pour a little water
9
Cover the lids and make a fire for a moment♪ Fresh wood ♪ Make Tips
Prepare the filling in advance and marinate it for about half an hour to enhance the flavor. Use medium to low heat when frying the potstickers; high heat will scorch the bottom while leaving the inside filling undercooked. Feel free to mix and match ingredients as you like, and the fried potstickers taste delicious when served with aromatic vinegar.