Pork Dragon Roll

Overview

Pork dragon, as the name suggests, is made of long meat rolls. It doesn't matter how long it is, as long as your pot can fit it. However, since home production is limited by the size of the steamer, 30cm is enough. The taste is very fragrant, each layer is full of meat fillings, meat and noodles. You lean on me and I roll you up, layering the meat layer by layer, and take a big bite. The softness of the dough is wrapped in the aroma of the meat and sauce. Every bite is very satisfying!

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed bun hanamaki
• doubanjiang
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• peanut oil
• pork stuffing
• thirteen incense
• ginger
• plain flour
• salt
• water
• white pepper

Ingredients

Steps

1. 1 Put light soy sauce, dark soy sauce, oyster sauce, bean paste, thirteen spices, white pepper into the pork stuffing,

   

2. 2 Stir in one direction

   

3. 3 Cover with plastic wrap and let stand for more than 2 hours, or refrigerate overnight

   

4. 4 Chop onions and fresh ginger into pieces in advance

   

5. 5 Add the chopped onion and ginger into the prepared meat filling and stir evenly

   

6. 6 Finally, add peanut oil and mix thoroughly

   

7. 7 Add a little salt and mix well

   

8. 8 Set aside for later use

   

9. 9 Put the flour in a container, add water, stir it into fluff and ferment it into a dough

   

10. 10 Ferment until doubled in size and fermentation is complete

    

11. 11 Deflate the dough and divide it into 2 doughs

    

12. 12 Roll out the dough into a square shape with a thickness of 4mm

    

13. 13 Spread the meat filling evenly on the dough sheet, leaving a finger-shaped margin around the edge without filling

    

14. 14 Roll up the dough from one end and roll it tightly

    

15. 15 Pinch the bottom edge tightly and stick it firmly

    

16. 16 Arrange it with the pinched sides facing down, and pinch both ends tightly so that the fillings are not exposed

    

17. 17 Wet the steamer with water and a cloth, put the prepared pork belly in the middle leaving enough space for it to rise, cover the pot and let it rise for 20 minutes. When it is full of air and expanded, you can start steaming

    

18. 18 Bring to a boil over high heat, then reduce to medium to low heat for 25 minutes, then turn off the heat and simmer for 3 minutes before opening the lid

    

19. 19 Take out the meat dragon and put it on the curtain to cool slightly

    

20. 20 Just cut it with a knife