Required materials
Chinese cabbage, dried bean curd, 2 eggs, shrimp skin, minced onion and ginger, salt, oyster sauce, soy sauce, salt, pepper, chicken essence and a little sesame oil.
Production steps
1. Prepare a proper amount of Chinese cabbage leaves, clean them, cut them into pieces, put them in a large pot, add a proper amount of salt, grab them and mix them evenly, and set them aside for pickling.
2. Rub carrots into short silk for later use.
3. Slice the tofu, then cut it into strips, finally cut it into dices, then add 2 eggs and stir well for later use.
4. Cut onion and ginger into powder for later use.
5. Pour the oil in the pot, put the dried bean curd into the oil, stir-fry until cooked, which is very elastic.
6. Then add carrots, stir-fry a few times, and stir-fry until soft.
7. Squeeze the Chinese cabbage dry, put it in a large pot, add carrots, dried bean curd and minced onion and ginger, then add a handful of shrimp skin, salt, soy sauce, oyster sauce, pepper and chicken essence, and finally add a little sesame oil and mix well.
8. Dumpling skins are divided into five pieces. Roll them thin with a rolling pin, not too thick, or they will be uneven.
9. Take a dumpling skin and add a proper amount of stuffing.
10. Wrap it like a bag. Do it all and put it aside.
1 1. Pour the oil from the pan, turn the oil to a low heat, add the green body and fry it slowly.
12. Fry until the bottom is slightly yellow, add one third of the uncovered water, cover the pot, and simmer.
13. Cook until the soup is dry and the surface of the steamed stuffed bun is crystal clear. Sprinkle some chopped green onion and serve.