Chinese Food
Pot paste with fresh meat
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The bottom of the pot paste is crispy and fragrant. The soup is rich and tastes delicious. The skin made of semi hot noodles tastes better. The stuffing inside is fresh pork and jelly. When it comes out of the pot, there is fresh soup. It's delicious. -
Cooking ingredients
Cooking Steps
Step1:Prepare the flour, add an egg, rice wine, salt, soy sauce and oyster sauce into the minced pork, stir clockwise until it is sticky, and then pour in the jell
Step2:Add 2G salt to flour and mix well with 90g boiled wate
Step3:Add 90g of water and knead it into a smooth dough. Put it on the back cover and let it stand for 20 minutes
Step4:Mix the custard and minced pork until they are well combine
Step5:Then press the dough into thin skin and then press it into skin with a circular mold (or roll it directly with a rolling pin
Step6:Take a piece of skin and add mea
Step7:In the shape of dumpling
Step8:To complet
Step9:Take the black sesam
Step10:Pour oil in the po
Step11:Put the warm oil into the pot and fry until the bottom is yellowis
Step12:Pour in water. The water can submerge the bottom of the pot past
Step13:Cover, turn to medium heat, fry until the water in the pot is dried, open and sprinkle with black sesame seeds, then you can get out of the pot
Step14:It tastes best when dipped in vinega
Cooking tips:1. Do not pour water on the skin directly when adding clear water. It will affect the taste of the skin. 2. Each family has different tastes. Please adjust the cooking according to your own taste. You have skills in making delicious dishes.
