Main Ingredients
Meat Filling
300g
Supplementary Ingredients
Oil
Amount
Chicken Powder
Half Spoon
Water
Amount
Dumpling Skin
Amount
Steps
1, Meat filling (the meat filling is left over from the taro crispy skin I made, take it out of the fridge and mix it with some oil)
2. Take the dumpling skin and the appropriate amount of meat filling
3. Turn down the heat to low
6. Add the wrapped dumplings and turn the heat to medium and fry them for one to two minutes
7. While the dumplings are frying, take the appropriate amount of water (not too much, about a bowl is good) and add half a spoon of chicken powder and stir it all together
8. Pour the chicken powder water from the center of the pot (don't pour all of the chicken powder water into the pot at once, as each person does not make the same amount of water and there may be too much water), and then pour the water into 3/3 or 2/1 of the dumplings. The water level to the dumplings 3/3 or 2/1 can be
9. Cover the lid and simmer for about three minutes to dry out the water, the water to dry out after the lid to fry
10. delicious pan-fried dumplings out of the pot
Tips
1. meat can be replaced with their favorite
2. do not like chicken powder can be put directly into the water is good
3. fried to the juices When there is oil so do not need to leave the juice, open the lid and then fry until the dumplings have no water
Braised pork
major constituent
800 grams of pork belly 3 grams of dried osmanthus for 3 people.
Attachment others
4 grams of o