Horseshoe meat dumplings

It is customary in the North to make dumplings and to eat dumplings in the New Year, and it is now a regular meal in the South. I'm here to introduce you to this horse's hoof. And the key to making the program is to know the details, to know the details, to make what you want

Recipe Recommendations

dumpling skin 1500g
pork front leg meat 800g
horseshoe 800g
carrots
onion
eggs of 2
chopped ginger 10g
oyster sauce
salt
cooking wine
pepper 15 tablets
peanut oil 100ml

original
cook
an hour
simple

Steps for Horseshoe meat dumplings

Material 1: Porridges are used to heat up water bubbles for about half an hour to make pepper water。

Preparation 2: Onions and ginger clots purified into hair

Precedent 3: Fresh pork front leg chops (note: crumbs can also be used with a meat grinder, but better by hand) and full time needles mix with onions, two eggs clean, wine, americium oil, salt and pepper water (note: the longer the mix, the more the size of the meat。

One of the cut-in-the-grains: to cut the skind horseshoes。

Cutting vegetables two: cut carrots。

Third cutter: cut the onions for backup。

Re-dept: dry water with water-capable mixes (with full mixing of all swirling juice from all squirts) and fully evened with meat and eventually peanut oil

Packing dumplings: dumplings are a variety of methods, but the key is to make sure that the packs are tight and that the dumplings are not broken. Show off

Boiling dumplings: The dumplings are placed in the boiler, and during the course of the cooking they are properly mixed to prevent binding, and once they are boiled into a bowl of cold water, they continue to boil, and after three boils, the dumplings are ripe。