600g dumpling skin 500g pig front leg meat 500g tender tofu One duck egg is OK 50g shallot Proper soy sauce Proper amount of salt Proper oyster sauce Proper amount of sugar
Season the meat with soy sauce, oyster sauce, sugar and salt. Cut tofu into small pieces, pour in soy sauce and mix well. Mix the tofu and add the meat. Stir in one direction until uniform.
Mix well the meat stuffing, add scallions, and stir in one direction when dressing up the stuffing. Put the meat stuffing for a while to make it taste fully. Soy sauce can be a little more tofu to taste.
Put some water around the dumpling skin. Add meat dumplings.
Add the oil in the hot pot to the dumplings. Fry slowly over low heat to scorch the bottom of the dumplings and add water.
Add water to the bottom of the dumplings. Cover the pan and fry slowly.
The duck eggs are scattered during the frying process. Cut the scallions. At this time, there is the sound of water drying and oil explosion in China.
Pour in the beaten duck eggs. Fry slowly over low heat to solidify the egg.
The egg is basically solidified. Add the chopped scallion. When the egg is completely solidified, you can come out of the pot.
Take out the pot and put it on a plate. My family's life is a little sticky. Fry it a little sticky?
The second way to eat dumplings. Add chicken soup to the pot. Add a little water.
Add dumplings in boiling water and cover the pot. Cook over medium heat for 5 minutes.
Cook until the dumplings are filled with air. Add vegetables.
When the vegetables are cooked, add an appropriate amount of salt. You can get out of the pot.. Chicken soup dumplings with vegetables are not oily at all. The smell is full.
Chicken soup with tofu dumplings has a different taste. Delicious but not greasy.