flour

yeast

water

pork belly

Eggs (of hens)

verdant

energy

Sweet sauce made of fermented flour

oyster sauce

sesame oil

The practice of meat dragon or meat roll

Yeast is mixed with warm water, kneaded into dough with flour, and waits for fermentation.

Dice pork belly, add raw eggs and mix well. Add sesame oil, oyster sauce, sweet noodle sauce and minced onion and ginger and mix well.

After the fermented dough is kneaded evenly and exhausted, an appropriate amount is made into an oval shape with a thickness of about 0.5 cm.

The longer end is trimmed and shaped, and the cut part is added to the remaining dough for further use. This step can be done or not. Pruning is just for good looks.

Add the mixed meat and spread it evenly with a spoon.

Roll up and stand for 10 minute for secondary fermentation.

Steam on high fire for 20 minutes.

Enjoy it!

skill

1, a lot of sweet noodle sauce is added to the meat stuffing, as well as oyster sauce, without salt.

2. Don't open the lid immediately after steaming, and leave it stuffy for three to five minutes after turning off the fire.