Flesh Dragon
Overview
As the saying goes, at twenty-eight, steam the noodles; at twenty-nine, steam the steamed buns. It is a folk custom in Northeast China that on the 28th and 9th of the twelfth lunar month, every household will steam several pots of fragrant white steamed buns, which means that life will be prosperous and they will make a fortune in the coming year. This year the children are going to have something fancy to eat. When I think back to when I was in college, the school’s steamed meat dragon is the most memorable. It will be unforgettable for decades. I remember that on the 35th anniversary of graduation, the class organizer specially found the school cafeteria and steamed a pot of meat dragon to reminisce about the taste of that year. The classmates also talked about it! So this year’s New Year’s big steamed buns were changed to the meat dragons of the past, wow! It’s really delicious, my family loves it!
Tags
Ingredients
Steps
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Let the noodles rise one night in advance. It is best to ferment them together with a fermented starter (called noodle starter in the Northeast, and noodles that have been fermented). Putting a cup of yogurt is also a good choice
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Add a little less old soup to the pork filling and stir evenly in one direction so that the meat filling can fully absorb the juice of the old soup. Add oil, soy sauce, cooking wine, allspice, and pepper to taste
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Add chopped green onions and mix well
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Prepared pork filling
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Dissolve 1 tablespoon of baking soda with warm water, add it to the fermented basin and knead it evenly into a dough;
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It’s better to cut the dough and make sure the two sides are not sticky
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Make the dough into the size of a steamed bun, roll it into a cake, smear it with pork filling, and roll it up
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Steam in a steamer for 15 minutes
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A pot of sizzling and fragrant meat dragon is ready
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Looks very appetizing!
