“Small meat dumplings wrapped by oneself, glutinous rice with less meat and more meat, soft glutinous and not rotten, fat but not greasy, tender and fragrant meat.”
|Soy sauce||1 scoops|
|Old soy sauce||1 scoops|
|Oyster sauce||1 scoops|
|Cooking wine||1 scoops|
|Flavor||Salty and fresh|
Small spiky conical pork dumplings
Small triangular pork dumplings.
The ingredients are ready, the glutinous rice is soaked in advance for 3-4 hours, then the water is drained.
The pork is chosen before the pig, the meat is lean and the meat is a little fat. The dumplings made are thin but not fat but not greasy.
Cut meat into thumb-sized pieces and mix with salt, cooking wine, oyster oil, raw soy sauce, aged soy sauce, monosodium glutamate, brine powder and a little sugar for 3-4 hours.
Soak the glutinous rice and add the raw and old sauces. Then pour the soup of the pickled meat into the glutinous rice and mix well.
Zongye is washed and boiled in boiling water to drain water.
Two leaves of Zongye in left hand, smooth face facing up and down, 1/5 width overlapping
Fold into a funnel shape, forming a cone, around the bottom to leave a little folding, so that no leakage.
Put a spoonful of glutinous rice into the meat with chopsticks.
Add the glutinous rice and put the meat into the last glutinous rice cover.
Zongye covers and folds into a triangle in the direction of tightness.
Good triple-cone wrapping method.Take a piece of Zongye and fold it into funnel shape and put it into glutinous rice meat.
Zongye in its own direction covers glutinous rice.
Fold left and right in the middle.
The wrapped meat dumplings.
Put meat dumplings in boiling water, and the water should end the meat dumplings.
Place a dish and press the rice dumplings to prevent them from floating up.
Boil over high heat, roll over low heat for one hour and turn off the heat for half an hour.
Soft waxy and fragrant.
Meat is delicious.