CHINESE FOOD IRON MOUNTAIN MI RECIPES

Steps:

• [Prepare ingredients]: 800 grams of flour, 600 grams of pork belly, 3 catties of wild herbs, a handful of chives, appropriate amount of vegetable oil, soy sauce, salt, five-spice powder, a small amount of chopped green onion and ginger.
• First wash the shanmazha vegetable to remove impurities, put it in a pot and boil it for 5 minutes,?
• During the blanching process, stir and boil once, so that all the wild vegetables are evenly blanched.?
• The wild herbs of Shanmazha need to be soaked one night in advance to remove some oxalic acid and some vegetable toxins. ?Change the water 3-4 times in the middle, until no foaming occurs.
• .First come to make the noodles, this time we will not include the noodles, but the hot noodles?. This way, the thin-skinned stuffing is bigger and more delicious. Add a small amount of boiling water to half of the flour and stir, and the other half add a small amount of water to stir, and then mix them together to form a dough.
• Knead the dough smoothly and put it aside for about 30 minutes.
• Let's adjust the filling again, chop the pork belly into large pieces of meat filling. Wild vegetables are generally more oil-absorbing, and the meat or oil is not fragrant. So, don't be reluctant to add meat, and the chopped meat filling is more fragrant. Minced meat will affect the taste.?
• Pour a small amount of vegetable oil into the hot pan, put the meat pieces into the pan and stir-fry, so that some fat meat will be oiled.?
• Add about 3 grams of salt to the meat, a small amount of soy sauce, and chopped green onion and ginger to taste.?
• Shanmazha vegetables are dried to control the moisture, and the excess moisture is squeezed forcefully, squeezed into dry dumplings, and then chopped.
• Wash the leeks to control the moisture, chop finely, add the leeks to improve the flavor, if you do not add the leeks, the taste will be a little dry.?
• Put the minced meat and wild vegetables and leek together in a pot, add 2 grams of salt, more vegetable oil, a small amount of soy sauce, five-spice powder, chicken essence, and stir well together.
• The well-tuned samaza edible wild vegetable stuffing is fragrant when you smell it,
• After the dough is proofed, cut into small equal doses, press flat,
• When rolling into a thin bun skin, the bun skin of the dead face must not be too thick, it should taste directly.
• Wrap the stuffing in, you can have more stuffing, the big stuffing is more delicious to eat.
• Put the wrapped buns next to them, and you don’t need to wake them up, they can be steamed directly in the pot.?
• Put a little oil on the top and bottom of the steamer to prevent the buns from sticking, then put the buns in and start steaming, and steam for about 15-20 minutes?.
• When the time is up, it will be out, wow, the unique fragrance of wild vegetables is coming.?
• Put it on a plate and start eating. The fragrant mountain buns stuffed with wild vegetables are super delicious and full of mother's taste. They are really the wild vegetable buns that I loved to eat when I was a child.
• In the morning, it is delicious with a bowl of porridge and some pickles. Now that I edit the recipe, I want to eat it again!