Fish-flavored shredded pork rice dumplings
By ArdenHaley
Ingredients: glutinous rice,carrots,fungus,green onion,white granulated sugar,corn starch,shredded pork,garlic slices,eucalyptus leaves,cotton thread
Recipe Recommendations
- shredded pork 250 grams
- fungus 5 grams
- carrots half a
- corn starch appropriate amount
- glutinous rice appropriate amount
- cotton thread appropriate amount
- eucalyptus leaves appropriate amount
- white granulated sugar 5 grams
- green onion appropriate amount
- garlic slices appropriate amount
- salty and sweet
- cook
- several hours
- ordinary
Steps for Fish-flavored shredded pork rice dumplings
1
The glutinous rice is soaked in water for 1 to 2 hours in advance, and the rice dumplings are boiled in boiling water for disinfection.
2
After the oil is heated in the pan, add the bean paste, green onions, and garlic and saute until fragrant, then add the shredded pork and stir fry evenly.
3
When the shredded pork is ripe, add shredded bamboo shoots, shredded carrots, and shredded fungus and continue to fry.
4
Add a little water to starch and stir well, add appropriate amount of white sugar, vinegar, and chicken essence.
5
Stir fry the meat until it is medium ripe, evenly drizzle with starch seasoning and water until it becomes transparent.
6
Take 2 zongzi leaves and roll them into a cone.
7
Put some glutinous rice on the bottom and fill the fish-flavored shredded pork in the middle.
8
Cover it with glutinous rice, wrap the rice dumplings with the rice dumplings downward, and tie them tightly with cotton thread.
9
Cook it for one to two hours according to the size of the rice dumplings.