Umeboshi Shaobing

Overview

The fat meat inside produces a little oil, making it taste greasy but not greasy. When two completely different ingredients are paired together, they complement each other just like a couple with complementary personalities. This taste makes people nostalgic

Tags

• staple food
• home cooking
• cooking wine
• flour
• onions
• pork belly
• umeboshi
• white sugar
• yeast
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the pork belly (it will taste better if it is fatter and leaner) and the pickled vegetables. Soak the pickled vegetables in advance

   

2. 2 Chop pork belly into minced meat

   

3. 3 Wash and mince the previously soaked prunes, wash them several times to prevent sediment, then chop them into a bowl, add the minced meat, add a little salt, cooking wine, soy sauce, and sugar and steam them in a pot. After steaming, sprinkle some chopped green onion and set aside

   

4. 4 Add a little sugar and yeast to the flour and a little water, stir it with chopsticks

   

5. 5 Knead into a smooth dough and let it rest in the greenhouse for half an hour

   

6. 6 Punch the dough that has doubled in size into small pieces

   

7. 7 Sprinkle some flour on a pressing board, knead the dough evenly and flatten it, then use a rolling pin to roll it into a cake with a thick middle and thin edges

   

8. 8 Put the stuffing on it, then pinch it tightly like making a dumpling, and use a rolling pin to flatten it with the edge facing down

   

9. 9 Preheat the pan and add a little oil

   

10. 10 Put it in the pan and fry both sides

    

11. 11 There is no need to deliberately take pictures, it looks delicious and delicious, making people want to take a bite

    

12. 12 Cut it into pieces and enjoy

    

13. 13 Cut it into pieces and enjoy