Chinese cabbage dumplings with pig oil residue

Chinese cabbage dumplings with pig oil residue

Introduction:

"Pig oil residue, Chaoshan dialect is called" mince meal ", used for cooking, has a special taste. The residue from refining lard is very fragrant. It's also delicious to make dumplings or stir fry vegetables. "

Production steps:

Step 1: prepare the ingredients for dumpling filling.

Step 2: wash and chop the cabbage, put it into the sieve, add some salt, mix well, leave it for a while, let it come out of the water, then rinse off part of the salt with clean water, and squeeze out the water thoroughly.

Step 3: soak Lentinus edodes and dice. Wash and dice shrimps. Stir in the pan over low heat until fragrant. Pour the oil into the bowl and set aside.

Step 4: Chop pork into minced meat, chop for a while, and then add the pig oil residue bit by bit.

Step 5: add raw meal, monosodium glutamate and salt to the pork (add appropriate amount, because the cabbage has a little salty taste), chop it finely and evenly.

Step 6: put the chopped pork into a bowl, add sesame oil and pepper, mix well with mushrooms and shrimps.

Step 7: mix the meat stuffing with the cabbage in the water, and the dumpling stuffing will be finished.

Step 8: fill the dumpling skin bought from the market.

Step 9: heat the pan and add thin oil, and the dumplings line up for cooking. Cover and fry over medium heat until the bottom is slightly golden. During this period, push the pan down from time to time to prevent sticking to the bottom.

Step 10: after the dumplings are golden, sprinkle half a cup of boiling water into the pot, cover and simmer. During the period, it is necessary to push the pot down from time to time to prevent sticking to the bottom.

Step 11: the dumplings are in the pot.

Materials required:

Dumpling skin: right amount

Lean pork: moderate

Pig oil residue: appropriate amount

Cabbage: moderate

Lentinus edodes: right amount

Shrimp: right amount

Pepper: right amount

Sesame oil: appropriate amount

Salt: right amount

MSG: right amount

Raw powder: appropriate amount

Note: cabbage salt first water, first dumpling filling will not be out of water, very good package, second, when fried cabbage taste is crisp. Generally, the meat of dumplings is "three percent fat and seven percent thin". Because of the pig oil residue, it is also OK to use whole lean meat. In addition to reducing the greasy feeling, it can also eat the dry aroma of pig oil residue.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh