Pork sauerkraut
By VicentaLakin
PORK STENCH SAYS IT'S FOR THE WINTER. I CAN'T MAKE LAMB SOUP BECAUSE OF ALL THE REASONS FOR DRINKING AND OVERTIME. SO, LET'S MAKE SOME STEAM DUMPLINGS FOR THE VIEW. I PUT TWO BIG SOUPS IN THE PIE. IT TASTES GOOD。
Recipe Recommendations
- pork stuffing 550g
- leek 450g
- dumpling skin 1250g
- Jiang 3 tablets
- vegetable oil 2 tsp
- salt 2 tablespoons
- chicken essence 1 teaspoon
- the soup 2 blocks
- soy sauce 1.5 small spoon
- cooking wine 1 teaspoon
- shallots the 4
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Pork sauerkraut
1
Seven cents and three cents of fat pork, and three slices of ginger, and they will be hanged in reserve
2
The soup is put in the bowl and the microwave is hotter for 20 seconds
3
They will be fed into the meat platinum
4
It's just that it's not the same as the rest of the sauce
5
(b) Leaf selection, cleaning, asphalting, cut to shreds; four onions are washed, then cut to shreds, mixed with herbs
6
"and platter the herring with the gravy."
7
(a) The dumpling skin is placed in the palm of the palm of the hand, the dumplings are picked up, and the dumplings are folded into half-round shapes, then into moon teeth
8
And when the dumplings are packed, separate, so that they do not bind
9
the evaporation draws a layer of vegetable oil, puts the dumplings up, and leaves room between the dumplings so that they do not bind; because they are packed together, the shapes vary. the moon teeth are in my bag
10
Hot water on the pan, and eight minutes after the water is released
11
Hot and steamy
12
It's good when you can get some sauce, and it's good to eat directly。Pork sauerkraut Make Tips
1. Dissolve the stock cube in advance for easier flavor absorption; 2. The Chinese chives in the filling can be replaced with vegetables of your choice;