How to make steamed meat dragon

Main ingredients

Pork

250g

Wheat flour

Excipients

Oil

Appropriate amount

Salt

Appropriate amount

Soy sauce

An appropriate amount

MSG

An appropriate amount

Wood fungus

An appropriate amount

Eggs< /p>

1 piece

Onions

An appropriate amount

Ginger

An appropriate amount

Steps

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1. Dilute the yeast powder with water and mix with the dough to let it rise. The weather is hot now and the dough will rise quickly, so don’t mix it too early.

2. Add eggs, oil, salt, MSG, green onions and ginger into the pork filling and stir.

Putting eggs can make the meat filling more fragrant and taste better, and also increase the nutritional content of the filling.

Put oil, salt, MSG, green onions, ginger, etc. for seasoning.

3. Stir to this level.

4. Chop the fungus and add it to the filling, and continue to mix evenly.

Adding fungus increases the nutritional content. Secondly, the pork is very lean and the stuffing tends to become tight. Adding some fungus can make the stuffing softer and taste better.

5. The noodles are ready.

6. Roll the dough into a round shape.

7. Place the prepared stuffing on the oblong surface.

8. Spread the stuffing evenly.

9. Roll up from one side. When rolling, lift it slightly to avoid pushing out the meat filling.

10. Rolled meat dragon. When rolling, be careful that the filling is not rolled outside.

11. Press both ends tightly to prevent the oil in the stuffing from flowing out during steaming.

12. Steam the meat dragon in a steamer. Steam for about 30 minutes.

13. Steamed meat dragon. The noodles are fully risen and the cooked meat is very fat.

14. Take the meat dragon out of the pot and cut it into sections before eating.