Ingredients processing:

1. Wash the pork belly first, and then cut it into pieces, as shown in the figure below.

2. Wash ginger and cut into pieces for later use.

Pretreatment of Dioscorea zingiberensis;

1. Pour the dry stone powder into the pot, add a proper amount of water and stir well. Gradually turn a small fire into a big fire. At this point, the spatula should keep stirring clockwise along the pot.

2. After stirring for about two minutes, the ingredients will turn into paste.

3. At this time, when the ingredients become more and more viscous, add a proper amount of cooking oil. (prevent ingredients from sticking to the pot. )

4. At this time, the ingredients are constantly turned over to make the ingredients more sticky and chewy.

We put Qishan Zongzi on the chopping block to cool.

6. Before processing the whole yam jiaozi, touch some cold water with your hands, and don't let your hands touch the ingredients.

7. Tear the yam jiaozi into large pieces and then into small pieces.

Cooking:

1, let's heat the pot to 60% heat and add our chopped pork belly.

2. First, we use more fat in pork belly and get lard.

3, about a minute, add the right amount of soy sauce to color.

4. Add a little cooking wine to remove the fishy smell.

5. Season with salt.

6, add about 500 ml of water, and then use the fire to boil the water dry. Finally, we see the braised pork after the juice is collected, as shown below.

7. We will put braised pork into our dried yam balls first.

8. Add a little boiling water and cook for about one minute. We'll pour the braised pork in.

9. Heat on medium heat for about 5 minutes, and add a little white vinegar to make the meat more crisp and rotten.

10, because yam jiaozi is not salty, so we add a little salt here to taste.

1 1, simmer for about one minute.

12, put it on a plate, and we can enjoy delicious barbecue and mountain flour jiaozi.