This piece is the most tender one I took from the subcutaneous pork belly and lean meat.
2. Add 300 grams of clean water to 150 grams of flour, shake well and let it stand for 10 minutes, so that the water can be eaten without pimples.
3. Then use a manual eggbeater to tie it up and beat it a few times, and it will become a smooth and particle-free batter.
Note: Do not stir to prevent strengthening.
4. Spread pancakes: When the pan is hot, brush a thin layer of oil, scoop a tablespoon of batter into the pan, and shake the pan quickly to let the batter spread. When the surface is not covered with batter and the edge is inclined, you can fry the other side on the opposite side. Don't let the cake have color, it should be white all over, and it should be fried all the time with a small fire.
Note: Try several times more, and you can grasp the temperature and time.
5. While spreading the cake, cook the meat. Put ginger and onion in cold water in the pot, boil, skim off the floating foam, and simmer for about 20 minutes on low heat until the fat is soft.
Note: skin and fat can be cooked together, and the soup will be thicker, and the adhesion of the filling will be better when using this soup later. Also, you can cook a piece of chicken oil with fat, so that the soup is fresher.
6. Take out the fat and dice it, and cut the onion and Jiang Ye at the same time.
Note: If you only use scallion, it will feel like jade.
7. Chop all the meat and onion ginger.
Note: the meat and onion ginger are mixed and chopped together, and the onion ginger will not run around.
8. Add salt 1g, sugar 1g, 13 spices (or white pepper and spiced powder) 0.5g, rice wine 10g (or cooking wine) and egg white15, and boil the broth (if it is fresher with chicken soup) into the meat stuffing.
Note: the amount of seasoning is adjusted according to your taste, and the amount given in the recipe is only about the same, but the salt must not be too much. This jiaozi is gentle.
9. Cut the cake into silk first, and then dice it.
10. Then chop it into the size of a grain of rice, and you will find that the cake that was originally stuck together will separate after a few times.
1 1. Mix the cut cake with the prepared meat stuffing, mix well, and season with salt and broth according to actual needs.
12. Take a spoonful of stuffing in your hand and gently rub it with your hands to make the surfaces stick together. Do it in turn.
Note: you can't hold it hard, as long as the surface is bonded, because you must ensure that the inside of the circle is loose. You can't rub it hard, because jiaozi won't get together, but will break up.
13. The prepared jiaozi is wrapped with egg white first, and then with lotus root starch (or potato starch), all in turn.
14. Then roll it in lotus root starch. Note: the starch must be rolled twice to form a thin transparent skin on the surface.
15. Finally, steam in a boiling pot for about 5-6 minutes.