Steamed pork with scallion
By BrennaKing
Fire is called pie in some places. In Weifang City, Shandong Province, signs of meat burning can be seen on the streets and alleys. Whether it is breakfast, lunch and dinner, there will be long queues. Huoshao, Hele, and Chaotianguo are synonymous with Weifang snacks. There are many fillings in Weifang fire. The vegetarian fillings include spinach eggs, leek eggs, scallion tofu, shepherd's purse tofu, radish vermicelli, celery and other fillings. The most characteristic of the meat filling is the scallion fragrant fungus meat filling. This fire is most famous for the City God Temple. I buy it every time I go, and I have to pack it and take it home for a full meal.
Recipe Recommendations
- salty and fresh
- roast
- half an hour
- ordinary
Steps for Steamed pork with scallion
1
Add cooking wine, soy sauce, salt and eggs to the meat filling and stir vigorously.
2
Mix the chopped chopped green onion, chopped fungus and meat filling with appropriate amount of peanut oil and mix well.
3
The fermented dough is exhausted and kneaded into long strips.
4
Divide the dough into small ingredients, roll it into thin dough around and thick in the middle, and add the meat filling.
5
Wrap it like a steamed bun, close your mouth face down and let it sit for a while.
6
Place it in an electric baking pan or pan and gently flatten it until done.
7
Scorched fire.Steamed pork with scallion Make Tips
1. Authentic Weifang fire is not the fermented dough used, and the dough is thinner, so it is recommended to use fermented dough for digestion. 2, authentic Weifang fire is baked in the stove, in recent years there are also baked in large electric ovens, their own home with baking pan or pan can be.