Sun meat
Overview
Now... I made wontons yesterday, and I really don’t know what to do with the remaining stuffing. How about making some dumplings or wontons? There was too little to eat, and suddenly I remembered this dish my dad cooked for me when I was little. This is another edible and delicious dish that my dad can cook besides instant noodles. This is sun meat. In the past, every time I made it, I used the fillings left over from making dumplings or steamed buns the day before.
Tags
Ingredients
Steps
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Since the stuffing is leftover, I will just talk about how to make the stuffing. Chop the pork into meat fillings, chop the cabbage, chop the green onions, put them in a basin, add oil, oil, light soy sauce, thirteen spices, and chicken essence. Use chopsticks to stir in one direction until the filling is thick and strong. Add salt before making the dumplings so that the water is not easily released. Pictured is the remaining stuffing.
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Beat an egg in a plate and mix well with the filling.
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After mixing, beat four more by yourself, no need to stir. You can also beat more eggs, depending on the size of the dish. Then steam over high heat for 20 minutes.
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It’s out of the pot. I steamed it for 15 minutes and it was relatively tender. I personally like to eat like this. If you like it a little firmer, you can steam it longer.
