Pork Tornado
Pork dragon, as the name suggests, is a long meat roll. As long as your pot can hold, you can do as long as you can. However, because the size of the steamer is limited for household production, it is not very long. 30cm is almost enough. The taste is very fragrant. Each layer is full of meat stuffing, meat and noodles. You cling to me and I roll you, layer by layer of meat, and take a hard bite. The hair is soft and wrapped with meat fragrance. Each bite is very satisfied!Xiaoyingzi's words:one The meat used to make meat dragons must be 3% fat and 7% thin. The stuffing made of such meat will be free from oil and firewood.two How much meat you like depends on how much meat you like. If you like more meat, put more. If you don't like it, put it less. If you can't use it up, you can use it for other purposes. It's not so accurate.three The rolled meat dragon is put into a steamer for fermentation. In cold weather, it can be heated appropriately and then the fire is turned off, which will shorten the fermentation time. In warm seasons, it can be naturally fermented.
Step 1 . Put soy sauce with soy sauce, soy sauce with soy sauce, oyster sauce, bean paste, thirteen spices, white pepper
Step 2 . Stir vigorously in one direction
Step 3 . Cover with plastic wrap and let it stand for more than 2 hours. You can refrigerate overnight
Step 4 . Chopped shallots and fresh ginger in advance
Step 5 . Put chopped green onions and ginger into the mixed meat stuffing and stir well
Step 6 . Finally, add peanut oil and mix well
Step 7 . Add a little salt and mix well
Step 8 . Put aside for standby
Step 9 . Put the flour in a container and mix it with water to form flocs and dough for fermentation
Step 10 . Fermentation to 2 times the size of fermentation is completed
Step 11 . Knead the dough evenly and divide it into 2 dough
Step 12 . Roll into square patches with a thickness of 4mm
Step 13 . Spread the meat stuffing evenly on the surface of the dough, leaving a finger blank around it without stuffing
Step 14 . Roll up the dough from one end and roll it tight
Step 15 . Pinch and stick firmly at the bottom
Step 16 . Pinch the side down and tidy it up. Pinch the two ends equally tightly without revealing the stuffing
Step 17 . Wet the steamer with the water basket cloth, put the prepared meat dragon in the middle, leave enough room for expansion, cover the pot and make it grow for 20 minutes, and then open fire and steam when it is full of air and expands
Step 18 . Turn from high heat to low heat for 25 minutes, turn off the heat and simmer for 3 minutes to open the lid
Step 19 . Take out the meat dragon and put it on the curtain to cool it a little
Step 20 . Cut it with a knife
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