Sichuan Cuisine: Zhong dumplings

Sichuan Cuisine: Zhong dumplings

Introduction:

"In Sichuan, dumplings are only used as a snack, so the stuffing is mostly made of meat, and the production is much more exquisite. With special good soup and seasoning, they complement each other and complement each other. In the past, there were many dumpling stalls in Chengdu, among which "Zhong dumpling" was the most famous because of its thin skin, tender filling and delicious taste. Xiaozhong dumplings are the flavor of Sichuan people's love complex. "

Production steps:

Step 1: put brown sugar and soy sauce into the pot at the ratio of 1:1, add a pinch of fennel, 1 piece of fragrant leaves and 2 pieces of star anise, and continue to boil over low heat.

Step 2: boil for about 20 minutes, turn off the heat and set aside.

Step 3: chop the minced meat into minced meat.

Step 4: add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of sesame oil, 1 / 3 tbsp of salt and 1 / 3 tbsp of chicken powder to the minced meat, mix well.

Step 5: beat onion and ginger into onion and ginger water with a juicer, add it into the meat filling in several times, and stir vigorously in the same direction.

Step 6: make some dumplings.

Step 7: bring to a boil with water, add the dumplings and cook them.

Step 8: take it out and put it in a bowl.

Step 9: add red oil, red soy sauce, mashed garlic and chopped green onion.

Materials required:

Pork stuffing: right amount

Dumpling skin: right amount

Red oil: right amount

Soy sauce: moderate

Minced garlic: right amount

Note: 1. Secret compound red soy sauce is the key to taste, and its making method is the secret of the success of Zhong dumplings. 2. Zhongshui dumpling is rich in red oil, but it does not belong to "red oil flavor" in taste, but belongs to "garlic flavor"; the two kinds of seasonings have similarities, but are very different.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy