Mountain flour, namely sweet potato powder, is white starch obtained by crushing sweet potato, washing oars and drying in the air.

Strictly speaking, this should be a special dish of Anqing. I don't want to eat it in other places, but mention it. I think most of my friends are unheard of.

This dish is more mellow with white wine, and it can be replaced with cooking wine if it is not available. The taste is sticky but not thick, oily but not greasy, fragrant and delicious.

Need ingredients

Pork belly 500 grams of mountain flour 300 grams of salt 1 gram of soy sauce and soy sauce.

Cooking wine 5ml chicken essence, garlic and onion.

Production method

Cut the onion and garlic for later use, and cut the pork belly quickly (moderately) for later use

Processing the sweet potato powder: put the sweet potato powder in a clean container, slowly pour a proper amount of water into the powder, and stir with chopsticks while adding water. Be sure to stir evenly until the white powder particles are not visible (water cannot be added too much) until it is mixed into a paste. Then hot oil (proper amount of oil) is heated to 70-80% heat in a cold pan, and the pasty sweet potato powder is slowly poured into the pan for shaping (it is constantly turned over and slapped during the shaping process to make it more sticky and chewy). After shaping, it becomes dark and transparent, and it is placed on a chopping board and cut into pieces (of moderate size) for later use. (When mixing sweet potato powder, you can put salt first, which is more delicious.)

Start cooking

3, put a little cooking oil in the pot, directly add the chopped pork belly and garlic stir-fry, after the oil is fried, stir-fry until white, add soy sauce and stir-fry to color, and add cooking wine to remove the smell.

4. Fill the pot with clean water, subject to the cover of pork.

5. Put the prepared glutinous rice balls on the edge of the pot and on the meat one by one.

6, cover the lid, simmer for 20 minutes, open the lid (at this time, the color of the dumplings should also be sauce-colored, the color is not deep, you can add a proper amount of soy sauce), add salt, and push it with a spatula for a while to accelerate the dissolution of salt.

7. Cover the lid and continue smoldering for 10 minutes, uncover and sprinkle with chopped green onion (it has a fresh flavor of meat, and if you want to be fresher, you can add chicken essence in moderation), so that the delicious and delicious yam dumplings can be cooked out of the pot.