Ingredients

Main ingredients: 500g pork belly, 4 pieces of tofu skin;

Accessory ingredients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of dark soy sauce, 2 pieces of dried tofu, An appropriate amount of Wang Shouyi's thirteen spices, an appropriate amount of green onions, and 1 egg

Piyuanzi

1

Chop the pork belly into fine pieces and set aside

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2

Add chopped green onion

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3

Add appropriate amount Thirteen spice seasoning

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4

Add appropriate amount of salt to season

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5

Add appropriate amount of dark soy sauce for seasoning

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6

Add a free-range egg

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7

Add grated ginger

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8

Cut the dried tofu into small cubes

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9

Add the dried tofu and stir evenly

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10

Bought 4 pieces of tofu skin

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11

Cut into small triangles and set aside

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12

Put an appropriate amount of meat filling in the middle of the tofu skin

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13

Fold the tofu skin in half

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14

Start rolling from the inside out

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15

The same method is used to wrap the dough balls

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16

Put a little oil in the pan, fry the dumplings, fry for a few times to set them

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17

Put the shaped dumplings on a plate and steam them in a steamer

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18

Put the steamed dumplings in the lock box. When you want to eat, take them out, steam them hot and sprinkle with chopped green onion.

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Tips

Be careful not to use too much heat when frying;

The eggs and dried tofu are added to make the meat filling more tender, but they can be omitted;

When eating, you can also put some chicken broth or bone broth into the steamer to make it more delicious.