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Features: the shape is unique, the entrance is tender, and the taste is delicious.
Raw material:
400 grams of flour, 250 grams of pork belly, 100 grams of bone broth, 150 grams of cabbage, 20 grams of shuifa sea rice, 25 grams of water hair fungus, 10 grams of soy sauce, 3 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of minced green onion, minced ginger, red square (curd milk), 30 grams of soybean oil.
Preparation Method:
(1) Flour with cold water and form a dough. Roll the dough into strips, roll into small pieces, roll out into dumpling skins and set aside.
(2) Mince the pork belly into granules. Chopped cabbage, sea rice, and fungus. Add bone broth and soy sauce to the pork, stir in one direction into a paste, add the crushed red square and other ingredients other than soybean oil and mix well to form the filling.
(3) Fill the dough and knead it into a long strip of pot blank with the middle closed and the filling at both ends.
(4) Brush the pan with soybean oil, put the pot to paste the blank, pour water and cover and fry for 3-4 minutes, open the lid and pour in the remaining soybean oil, use the spatula to lift the pot sticker, so that the oil enters the bottom surface, and then pour water, cover and simmer for 3-4 minutes to take out, the bottom side is placed on the plate.
Tip: The dough should be soft and hard. Vegetable pairings can be selected according to the season.