Beacon pork

By VicentaLakin

Beacon pork
THE CABBAGE IS THE VEGETABLE THAT IS OFTEN EATEN IN THE NORTHERN WINTER, AND EATING IT IN THE WINTER PROVIDES SKIN PROTECTION. THE WINTER AIR IS DRY, AND COLD WINDS CAUSE GREAT DAMAGE TO HUMAN SKIN. THE CABBAGE IS RICH IN VITAMINS C, E, AND EATING MORE IS GOOD FOR SKIN AND PIGMENTATION。

Recipe Recommendations

  • flour 400g
  • pork stuffing 400g
  • cabbage 400g
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • shisanxiang appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount

Steps for Beacon pork

  • Make Beacon pork step 0
    1
    The fermented powder is hydrated, the flour and the smooth noodles
  • Make Beacon pork step 1
    2
    When the noodles are twice as big
  • Make Beacon pork step 2
    3
    A little bit of alkaline fermentation again
  • Make Beacon pork step 3
    4
    Wash the cabbage onions
  • Make Beacon pork step 4
    5
    I'll chop you to pieces
  • Make Beacon pork step 5
    6
    The meat drops with fresh water and then the raw, the wine, the 13 fragrances, the salt
  • Make Beacon pork step 6
    7
    I'll put on an onion of garlic paste and mix it for 10 minutes
  • Make Beacon pork step 7
    8
    When you pack a bag, you'll be able to use the cabbage with salt
  • Make Beacon pork step 8
    9
    After a second fermentation of the noodles, it is divided into agents of similar size
  • Make Beacon pork step 9
    10
    It's made of skin
  • Make Beacon pork step 10
    11
    It's wrapped in buns, it's boiled in the pot, it'll be ready in 15 minutes

    • Beacon pork Make Tips

    1. Chinese cabbage is rich in water content, so after mincing it, squeeze out the excess moisture with your hands. 2. After the buns are steamed, turn off the heat and wait 4-5 minutes before opening the lid, so the buns won't collapse.

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