meat Dragon
By VicentaLakin
Recipe Recommendations
- the dough 1 part
- minced pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sweet sauce appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for meat Dragon
1
Add minced ginger, soy sauce, rice wine, sweet flour paste, oyster sauce, and salt to the pork meat, and stir vigorously in one direction
2
Add minced ginger, soy sauce, rice wine, sweet flour paste, oyster sauce, and salt to the pork meat, and stir vigorously in one direction
3
Add shredded green onions before using the meat filling
4
Roll the dough into thin skin
5
Spread the meat filling evenly on the dough sheet
6
Note: Leave edges on top, left, right, and three sides
7
Note: Leave edges on top, left, right, and three sides
8
Roll up from the bottom edge up
9
Roll up from the bottom edge up
10
Close both ends
11
Close both ends
12
Roll it up and close it down
13
Husband said it looked like a "meat worm"
14
Pour cold water into a steamer, ferment for about 20 minutes, and steam for 15 to 20 minutes. After steaming, don't rush to remove the cover, and soak for another 3 to 5 minutes
15
It's out of the pot
16
Cut it open and you can eat it.