The bellies of the bellies

By VicentaLakin

The bellies of the bellies
The bellies are a local specialty. The main materials are bellies, scallops, etc. Together, the two are made into dumplings, which are extremely delicious。

Recipe Recommendations

  • Shepherd's purse appropriate amount
  • diced scallop appropriate amount
  • pork appropriate amount
  • Chinese cabbage appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • peanut oil appropriate amount
  • sesame oil appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • Weijixian soy sauce appropriate amount

Steps for The bellies of the bellies

  • 1
    Take the right amount of flour and put it in the container, add equal amount of water mix, and wake up after a rough face for 30 minutes, and rub it in the middle to make it flexible and surface smooth
  • 2
    Scratch pork cut into a small tinkle with peanut oil, perfume, salt, chicken, wine, smelt of soy sauce, mixed in. Taste
  • 3
    Put the chopped onions and the ginger paste in the pickled meat container and mix them with chopsticks
  • 4
    Fresh bedding, cleaning up the impurities, cutting the bigger bedding into small pieces
  • 5
    Put the sliced bedding in the pickled meat container and mix it with chopsticks
  • 6
    Fresh sauerkraut picks up the old leaves and shaving on the roots, washes the sand again and again after an hour of water immersion, and runs dry water reserves
  • 7
    A little salt is also added to the dry gravy
  • 8
    Five or six leaves with a little salt
  • 9
    Squeeze the cut cabbage and the pickled cabbage into a pickled meat container
  • 10
    The plank lays out dry flour and takes a nice, waking face, growing strips into a flat-size agent, rounding it up and stomping it into an elliptical dumpling, putting enough material on a good dumpling skin, and holding hands tight and wrapping it into dumplings
  • 11
    The dumpling pack is complete
  • 12
    Boiled dumplings in the pot with water, light-throwing from the back of the spoon to prevent glue, and boiled on the top of the pot
  • 13
    Once you've boiled again, the cold water boils twice, the dumplings start to swarm and boil up

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