Stuffed pork with spring bamboo shoots
By OcieKohler
Ingredients: chicken essence
Recipe Recommendations
- ground meat 100 grams
- starch 50 grams
- salt appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Stuffed pork with spring bamboo shoots
1
Remove the bamboo shoots from the pen and the old roots, and clean them.
2
Cut it open from the middle and cut it into half bamboo tubes according to the bamboo joints.
3
Put it in a boiling water pot and cook it, add a little salt to remove the astringent taste and some oxalic acid.
4
Add green onion, ginger, salt, and chicken essence to stir vigorously.
5
Drain the water on the bamboo strips and apply a layer of starch into the tube to prevent the filling from separating.
6
Stuff in the meat paste.
7
Put it on the starch and powder it.
8
Place on a plate, put in a steamer and steam for about ten minutes over high heat.
9
After steaming, it is made with spring bamboo shoots and fermented meat.