Northeast big pot lao
Ingredients: soy sauce,salt,dumpling skin,cabbage,green pepper,pork,MSG,cooking wine,onion,Jiang,spiced powder,water,oil
Recipe Recommendations
- cabbage appropriate amount
- green pepper appropriate amount
- pork appropriate amount
- dumpling skin appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- water appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
Steps for Northeast big pot lao
1
Wash cabbage, chop, wash green pepper, chop, and place together in a large basin.
2
Cut the green onions into chopped green onions, cut the ginger into ginger minced, and chop the pork essence into meat paste, which is also placed in the stuffing basin.
3
Add soy sauce, cooking wine, sesame oil, salt, monosodium glutamate, and five-spice powder, and stir well.
4
Prepare dumpling skins and a bowl of water and start making.
5
Take a dumpling skin and add the stuffing.
6
Place the wrapped dumplings one by one on the chopping board.
7
Put more oil in the pan, don't worry about the oil being too big, and decanter it after frying
8
Cold the oil, cool the pan, and arrange the dumplings. This is the first key.
9
Heat it over medium heat, and then mix a bowl of batter until it is properly thin and thick. This is the second key. It is best to add some oil.
10
Pour evenly into pan
11
After pouring the water into the dumplings, it is about halfway up and keep it on medium heat. This is the third key.
12
Cover the pan and simmer for about 12 minutes.
13
Wait until the batter takes shape and forms a hiccup before serving the pan.
14
Turn off the heat, take a plate and buckle it on the pan, decant the excess oil, and invert the plate and the pan upside down.