Eating Dumplings on Winter Solstice~Pork, White Radish Dumplings

1. Required ingredients. Eating carrots in winter and ginger in summer, the taste of winter carrots is good and nutritious.

2. After blanching the shiitake mushrooms, squeeze out the water and chop them into small pieces.

3. Peel and shred the radish, blanch it, remove the carrot odor, squeeze out the water, and then cut everything with a knife.

4. Cut the scallions and ginger into small pieces and start mixing the filling.

5. Pour oil into the pot, add Sichuan peppercorns and fry over low heat until fragrant. Remove the Sichuan peppercorns and set aside.

6. Add sesame oil, white sugar, salt, cooking wine, oyster sauce, dark soy sauce, light soy sauce, and salt to the meat filling, and add a small amount of water multiple times. Stir the meat clockwise until strong, then pour Sichuan pepper oil into the meat filling and stir evenly.

7. Mix the cut side dishes and meat filling evenly, add chicken sauce, taste it, and add salt according to your taste.

8. Make dumplings according to your own method.

9. Big belly dumpling wrapping method: Place the filling on the dumpling skin, select a point from the center, pinch it up and down, and then place both sides at the tiger's mouth. Use the sides of the thumb and index finger to press the dumpling skin, with the two thumbs pressed on both sides of the belly, and the outside of the thumb pressed against the inside of the belly with force.

10. Neat and tidy, hahaha.

11. Add water to the pot, boil the dumplings with water, add water twice in the middle, and the dumplings will float up with the belly facing up, and they will be cooked.

Do chubby ingots like each one?

13. Thin skin and big filling.

14. Delicious and juicy, delicious.

15. Dip it in spicy vinegar water to taste delicious.