In Hunan, there is a kind of tangyuan called sugar oil dumpling, which is kneaded with flour, wrapped in brown sugar and fried, soft and delicate. In Changde, everyone prefers to bread a piece of meat in it, cook it with soup and eat it, which is a well-known meat nursery in Changde.
Meat nursery is made by kneading flour, a packet of flour, putting the right amount of water, and repeatedly kneading with diligent hands until the flour is viscous, delicate and smooth, and it is covered with plastic wrap and fermented for about an hour. Cut the fresh pork belly into pureed meat, release raw soy sauce, dark soy sauce, oyster sauce, thirteen spices, green onion, table salt, stir repeatedly and set aside.
Put water in the pot to boil, knead the fermented flour into small lumps, squeeze it into a dough skin by hand, not too thin, put the prepared meat puree into an appropriate amount, wrap the meat puree with the dough skin, just like the bun, just knead into a round ball without leaving a gap. Boil the broth balls in water, cook for about ten minutes, and the broth balls float to the pot.
Put a little broth in the conditional bowl to add a green, more delicious.
The dough is soft, the broth inside is full, and the entrance is delicious, which is more enjoyable than the small dumplings, right?
One person comes to one, which is comparable to a bowl of rice, oh, this one is almost a small bowl big.
Changde people outside, are they hungry when they see this?