Pork sour sauce
By VicentaLakin
One of the special features of the winter dumplings in the northeast is pork sour sauce. But when I was a kid, it seemed like my house was rarely covered with this. This is the first time for this chef。
Recipe Recommendations
- pork stuffing 4 two
- shredded pickled cabbage
- Rich and strong fans 300 grams
- Hymie appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- edible oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Pork sour sauce
1
Hot water. Hot noodles
2
When you're alive, you'll wake up
3
I'm going to take a bath and cut it off
4
With the other onions and then with edible oil. even
5
It's lazy to use yogurt, and there's half a pickle at the supermarket, and it's more sour than that
6
It's a little sour
7
Pumping into meat
8
And lastly, onions and oil
9
Skin, wrap
10
The steam pans are in the wet drawers, the water's in the back
11
It's gonna be 10 to 12 minutes
12
It's sour, it's not boring
13
I'm just jealousPork sour sauce Make Tips
1. Use near-boiling water to knead the dough; this ensures that for steamed dumplings, the edges of the wrappers will not harden easily after cooling. "Near-boiling water" refers to boiling water left to sit for a few minutes, though direct scalding is also acceptable.
2. The meat filling should be a mix of fat and lean meat, as sauerkraut absorbs oil.
3. Do not squeeze the sauerkraut too dry, otherwise it will taste dry and tough.
4. Add slightly more cooking oil than usual when mixing the filling; this is also to ensure the dumplings taste juicy and fragrant.