Health benefits
Pork belly: Nourishes yin
Pepper: Replenishes blood, protects teeth, and protects bones
Ingredients
Purslane (dry) ( 100g ) | Pork belly ( 200g ) |
Dumpling skin ( 500g ) | Onion and ginger ( Adequate amount span> ) |
Salt ( appropriate amount ) | Sesame oil (appropriate amount) |
Pepper (appropriate amount) | Dark soy sauce ( Moderate amount ) |
Carrot ( 1 piece ) | Shiitake mushrooms ( 5 pieces ) |
How to make purslane dumplings
1.Grate the carrots first and then chop them
2. Chop onion and ginger, and dice mushrooms
3.Dried purslane, soaked in warm water until soft and chopped
4.Chop pork belly into puree
5. Heat the pan with oil and sauté until fragrant Onion and ginger
6.Pork belly will change color, oil and aroma when stir-fried
7.Add shiitake mushrooms and a small amount of green onions and stir-fry, allowing the shiitake mushrooms to absorb the oil from the pork belly
8.Put in purslane at this time
9.Add carrots
10.Finally, add appropriate amount of salt, pepper, dark soy sauce, sprinkle with chopped green onion and turn it over briefly
11.It will turn purple when done well
12.Now you can make dumplings! My bag is so beautiful
Tips
Fresh purslane must be soaked in water, dried in the sun, and soaked until soft before eating.Fresh purslane has a sour taste and a bad taste.
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