Piggy pork dumplings
By VicentaLakin
Recipe Recommendations
- cabbage head half a
- surface appropriate amount
- pork 500G
- soy sauce appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Piggy pork dumplings
1
Half a spoon of salt melts in the water and uses it for noodles
2
When flour falls in the basin, salt water is added to the surface, mixed with chopsticks
3
Scratch your face, soften it. That's what my mother-in-law taught me. Put it in the spare bag
4
Prepare meat pies for personal use. It's more fragrance. Cut the flesh of five flowers into little Ding。
5
Cutting onions into onions, with a knife on the back, removes the band of the ginger and forms the ginger mashed. It's good to have the meat plattered for a while, but it feels like it's already in your satisfactory state. The meat drops into the basin, with a small amount of salt, odour, raw smoke, old pickles, a clockwise mix, and it feels strong。
6
Pick up the cabbage, cut the cabbage head, and cut it down. The cabbage left behind was used to make a sauerkraut。
7
Put the cabbage in the meat and mix it evenly, pour it into oil, because the cabbage is easy to come out with water, so salt is added to the meat. Oil can seal the moisture。
8
Scratch the noodles, cut them into little agents, flatten them。
9
Put the pasta in a thin skin
10
the technique of wrapping dumplings is the thumb and index finger of your hands, squeezing the side of the dumpling, then squeezing it with the thumb and finger of your hands, and holding the dumpling with your thumb and finger. i need more practice. i just need to be skilled
11
cook dumplings. when the water goes, the dumplings go down, the water goes down, three times the dumplings go up。