Sea intestinal pork dumplings

By VicentaLakin

Sea intestinal pork dumplings
The intestines are a sea product that is unique to the guacamole sea, and the intestines are made of salami, garlic, carboned intestines, sea intestinal dumplings, and so on. I share with you today the usual practices of gills of gills! Sea intestinal pork dumplings are a special food staple and a favorite of the Gyeon people. Their practices are simple, delicious, nutritious and desirable。

Recipe Recommendations

  • flour appropriate amount
  • sea intestine appropriate amount
  • pork appropriate amount
  • leek appropriate amount
  • peanut oil appropriate amount
  • Weijixian soy sauce appropriate amount
  • cooking wine appropriate amount
  • oyster sauce appropriate amount
  • sesame oil appropriate amount
  • water appropriate amount

Steps for Sea intestinal pork dumplings

  • 1
    1 A proper amount of flour is placed in the container and mixed evenly with water to the point where there is no dry flour, and then, with a rough surface, the face of the face is smoothed 20 minutes at a time and the dumplings so wrapped in 10 minutes do not break the skin。
  • 2
    The intestines cut off both ends of the sting to remove the internal organs and blood water。
  • 3
    The water is washed repeatedly and the dry water is washed clean and cut in small spares。
  • 4
    Porks are so fat that they are cut to pieces that they are placed in containers with appropriate amounts of peanut oil, vanilla oil, beryllium oil, wine, very fresh soy sauce, salt, mixed with chopsticks into a suitable amount of fresh water in one direction, and salt。
  • 5
    The slurry is washed by the old leaves and immersed in water for 30 minutes to remove pesticide residues, and the immersed cuisine is dryed and cut into a spare meal。
  • 6
    Put the cut intestines and herbs in the pickled pellets and mix them in a single direction。
  • 7
    Take a small piece of waffle and grow into strips, and pull it into a flat-size face agent and flatten it into a slightly thin dumpling skin in the middle。
  • 8
    Pumps of dumplings in the middle。
  • 9
    Squeeze them into dumplings。
  • 10
    The pot is boiled with water into dumplings and the back of the spoons is pushed lightly to prevent adhesives。
  • 11
    It is boiled in two colds。
  • 12
    The dumplings go up and the drums go up and the fire goes off。
  • 13
    Pick up dumplings and dry water distribution plates and start enjoying the delicious and juicy food

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