|Ye Er Ba powder||1kg|
|Half fat lean meat||280g|
|A sweet sauce made of fermented flour||1 spoons|
|Dark soy sauce||1 spoons|
|Chicken essence||Appropriate amount|
|Ye Er Ba||About 3 sheets.|
|time consuming||An hour|
Cut the fat and lean meat separately, chop the sprouts and ginger, and wash the leaves with bamboo leaves. Cut the leaves into 5-6cm pieces as shown in the figure.
Stir-fry the fat meat, add the crushed ginger, stir-fry it together, then add the lean meat to stir-fry the fragrance.
Put 1 tbsp of sweet paste (no, no) and a moderate amount of sauce, a little salt, and the sprouts are very salty.Stir-fry well, then add chopped sprouts and stir-fry together. Put some chicken essence into the pot when you start.The stuffing will be fried.
Add about 600 grams of water and knead it into a ball. The surface is smooth.
Like steamed buns, take a small ball, pinch a nest in the middle and add a proper amount of fried meat stuffing, then round into an oval shape, put on the leaves.
One kilogram of flour is about 26. Add cold water to the steaming pot. Turn off the fire 15 minutes after boiling the water. You can eat it.
Steamed finished products.
The ratio of fat to lean is better at 5:5. I have too much lean meat and fried it with lard in the middle.If you don’t have leaves, you can use grapefruit leaves, corn husks and bamboo leaves.