Pork cabbage
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- baking powder appropriate amount
- edible alkali appropriate amount
- warm water appropriate amount
- pork stuffing appropriate amount
- cabbage appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- Steamed pork powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Daxiangfen appropriate amount
- pepper powder appropriate amount
- ginger powder appropriate amount
- shisanxiang appropriate amount
Steps for Pork cabbage
1
A bowl of flour is added to five spoons of salt and alkaline flour, a bowl of fermented fermentation that is warm and watered, and is evenly poured into the form of fermentation several times, until it is smooth and soft enough to synthesize a soft face, and is fermented (at least three hours) with a lid on the skin cover2
Cracked meat is added to steam powder, starch, salt, chicken, sauce, vinegar, pickled and mixed into cabbage3
The fermented side is more than twice as big as the original one, and the face is cut open with a thin hole, soft and soft, placed on the board, starting to rub the face and rub it in. Drop it4
It's an equal cut-off of a thicker pie, an equal form of agent, an equal skin (slightly thin edges in the middle), a small cage pack, boiling water in the pot, a time limit of half an hour, on a steamer, a lid, and a distance of two centimetres or more between each