Home-cooked practice of Hakka pig po's vegetable bag
1. Preparation materials: taro, glutinous rice, pork, dried shrimps, mushrooms, pork, salt, soy sauce, peanut oil, etc.
2. Treat the pig's cabbage first. After the fresh pig's cabbage is washed, prepare a pot of water, add salt and oil, and add the pig's cabbage to the boiling water for later use.
3. Peel the taro and cut it into small pieces for later use. Soak the glutinous rice for an hour in advance, and then steam it in a pressure cooker with the glutinous rice for later use.
4. Wash the pork, cut it into pieces, chop it for later use, and marinate it with oil, corn flour and salt for half an hour. Soak dried mushrooms for a few hours in advance, and then fry them in the oil pan with pork.
5. Wash the dried shrimps with clear water, stir-fry them in a non-stick pan, mix them with pork, glutinous rice and other materials, and add seasonings such as salt, soy sauce and pepper.
6. Take out the previously scalded pork dish, put a proper amount of glutinous rice in the pork dish, and then roll it into a square. Boil the water in the pot, put the pig's cabbage on it, steam it for 30 minutes, and let it cool before serving.
There are many kinds of Hakka pork buns, and the materials inside can be changed freely according to their favorite ingredients. There are no clear rules.