The sun-dried Sichuan hand, the entrance is tender and juicy, and the red oil is too fragrant

Sichuan's copiers are similar to the northern wontons, but the wrapping method is different. Today, I outflanked myself with the stuffing, with red oil and chili seasoning, spicy and spicy, so enjoyable!

I bought a piece of pork belly, cut off the fat part on the top and the thin part on the bottom to make the filling, and the fine pork belly in the middle was used to stir-fry.

Red oil copying hands

Ingredients and ingredients: pork belly, minced green onion and ginger, white pepper, oyster sauce, egg, sweet potato starch, salt, minced garlic, hand skin, cabbage leaves, red oil chili, Sichuan pepper noodles, sesame oil

Steps:

1. Peel and slice the pork belly, put it in a meat grinder and mix it into granules.

2. Finely chop the green onions and ginger, flush into boiling water, and let cool for later use.

3. Put the ground meat in a glass basin and start to adjust the filling: put salt, oyster sauce, white pepper, green onion and ginger water (add a small amount of green onion and ginger water many times).

4. Stir well in one direction, add the green onion and ginger water and stir until absorbed, add a second time, and continue to stir until the meat filling is completely absorbed (the meat filling absorbs the green onion and ginger water and eats more tender).

5. Crack in an egg, add an appropriate amount of sweet potato starch, and continue to stir in one direction (adding eggs and sweet potato starch also makes the meat filling taste better).

6. Adjust the filling and start outflanking your hands.

7. Prepare seasoning: a spoonful of light soy sauce, an appropriate amount of salt, a spoonful of red oil chili, an appropriate amount of Sichuan pepper noodles, a spoonful of garlic water, a little chopped green onion, a little lard, a little sesame oil, two spoons of noodle soup (the spicy taste of the seasoning increases or decreases according to personal taste, we don't eat chicken essence monosodium glutamate, so we don't put it).

8. Add water to the pot and boil, cook until it floats, blanch the cabbage leaves, remove and put it in a bowl.