How to make duck gizzards with leek sprouts with "non-collapse cheats"

Making method of duck gizzard with leek seeds;

Ingredients: 2 kg of pork and 2.5 kg of glutinous rice flour.

Accessories: pig head vegetables, sprouts, flour.

1. The day before the pork chop is cooked, the meat stuffing should be fried and put in the refrigerator for the night (especially in summer), otherwise it can't be wrapped.

The meat stuffing is mainly pork, and the fat is about three to seven, and it can be a little fatter. There are also ingredients, Yibin broken rice buds and winter bamboo shoots. Of course, you can also add other ingredients to the meat according to your own preferences.

Stir the noodles. Flour must be properly added to glutinous rice flour, otherwise it will be completely wasted if it is too glutinous. I added about five spoonfuls of flour to glutinous rice flour this time, but I still find it a bit difficult to carry the pot. But a little waxy is better. In addition, you can add a little sugar when mixing dough, and the dough is sweet.

4. I couldn't spare my hands in the process of packing, and I didn't shoot step by step. The principle is the same as that of Bao Yuanxiao, except that a vegetable leaf should be subcontracted below after wrapping. This leaf can be anything you like. I use doll leaves, and I personally like the sweet taste.

5. About eight to ten minutes after the steamer boils. It depends on the size of Baba. Only when the steamed pork chops are slightly transparent can they be steamed for too long, otherwise they will not be cooked. You can open the lid when steaming, and you must open the lid two or three times, about ten seconds each time, to let it cool down. It is said to be called cleansing. Otherwise, the middle of the pork chop, especially the thick part of the hand, will be unfamiliar.