Hongqiao Knocking Powder 250g

Yibin Brussels Sprouts 150g

Methods/Steps

1

Use Hongqiao Pork Pie's special Knocking Powder (which is actually Glutinous Rice Powder), which is processed by the local glutinous rice, and has a clean white color and a delicate texture. Prepare Yibin sprouts, chopped, Yibin specialties called crushed rice sprouts

2

Dice the pork in a ratio of fat to lean 2:3, add a little ginger, and pork, mix well and chopped into minced meat

3

In the pot of oil, the minced meat into the stir-fry until snapped, then add Yibin sprouts, mix well and stir-fry, due to sprouts have a salty taste, so do not need to salt

3

In a pot, the minced meat into fried until snapped, and add Yibin sprouts, mixed and fried, because of sprouts have a salty taste, so do not need to salt

4

Start the pan, add finely chopped green onions (I used small green onions planted in their own pots, the rise is not as good as the takeaway green onions, but the flavor is more fragrant), mix well and set aside. Note that when frying the ingredients do not add green onions, or small onions discoloration affects the color of the filling, the pot and then add small onions

5

Take the appropriate amount of knocking powder to the iron pot, add a little water, mixing and kneading, it is recommended to operate with bare hands, so that it is easy to feel the dryness and humidity of the powder dough at any time. Knead the dough until it becomes a ball, not sticky hands and not sticky basin can be

6

Twist the dough into the same size of the specifications of the dosage

7

The dosage will be rolled into a sphere, the left hand holding the dough, the right hand thumbs rotate in the middle of the dough, so that the middle of the dough to form a small nest, and then put the filling prepared before, sealing the bag and gently rolled into the shape of the ellipse

We are not sure if the dough is not sticky, but we can see that the dough is not sticky. >

8

First boil the water in the steamer, put the wrapped pig's feet underneath a layer of vegetable leaves and put it on the steamer compartment (the pig's feet in the picture are frozen, if you don't finish steaming the pig's feet you can put them in the freezer for a while, of course, fresh is better)

9

Steam the pig's feet for five minutes first, then uncover the lid to continue to steam for another seven or eight minutes and then you can get out of the pot. The purpose of this uncovered steaming is to prevent the collapse of the pig's feet, and after steaming, the molding effect is better and more sellable