Sour pork pie
By VicentaLakin
Sour pork pie, delicious, no friends. Northeasters love sour dishes in winter, whether they're stewed or fried or covered. Many older people pick their own sourbread because of the cold weather and the long time they have to keep their own sourbread, which is particularly delicious, and the absence of additives and the comfort of eating it。
Recipe Recommendations
- flour 300g
- pork stuffing appropriate amount
- sauerkraut
- oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
- soup-stock
- mushroom powder
- onion appropriate amount
- Jiang appropriate amount
Steps for Sour pork pie
1
Flour is filled with about 2 grams of salt, slowly pouring into the water, mixing it in one direction with chopsticks until it is mixed into a soft noodle, covering the film with hair for more than 2 hours, and then placed in the freezer's thaw for a long time。
2
The pork is shredded, and it's better to mix it with a sticker. Pork beams with a small amount of old soup, ginger onions, salt, vanilla powder, mushroom powder, soy sauce in one direction, and then oil beaming with pork oil。
3
The sour vegetables are cut and washed, the water is cut off and the ginger is cut to the end。
4
Add the sour vegetables to the meat。
5
Collapse the noodles, split them evenly into four noodles, take a noodle, flatten them with your hand, wrap them up with sour pork, so they can be bigger, they can be wrapped。
6
It's okay to shut up like a bag, then shut down, flatten it down, crush it into thin skin, and it doesn't matter if it's all plating through。
7
The flat pan, the thin brush oil, the small brand of pie, the size of the pie, only two at a time. Once the pie's in the pot, you can still have another noodle. It's the same without a pan, remember to slow it down。
8
Turn it up, push the pie with a shovel, turn it up when it can push, and make a pot from two to yellow。
9
Let's get out of the pan and look like we're hungry。