Steamed Pork Dragon with Old Noodles
Overview
During those days, I missed the taste of my mother’s steamed meat dragon very much when I was a child, and I talked about it for several days. It’s not the weekend anymore, so make the dough quickly and steam it. It should be said that not many people use the old dough fertilizer to make dough now. Adding alkali after the dough is made is a bit technical, and it all depends on experience. I learned this skill from my mother. This piece of old noodle has been around for a long time. It really is an old noodle!
Tags
Ingredients
Steps
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Use a larger basin to knead the dough, add old flour fertilizer, add water little by little, and knead into a smooth dough, cover with a damp cloth, and ferment at room temperature for about 8 hours.
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The dough is fully fermented and there are many holes in the middle of the dough.
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Mix the alkaline noodles with water to make alkaline water, pour it into the risen dough, knead it evenly, and judge whether the alkali has been mixed well. Cut the dough. If there are few holes in the middle of the dough, it means the alkali has been mixed properly.
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Knead the dough until smooth and let rest for 20 minutes.
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Mix the meat filling: Add minced ginger, pepper powder, light soy sauce, soybean paste, salt, sugar, cooking wine, and cooking oil into the meat filling, and mix thoroughly.
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Take a piece of dough, roll it into a rectangular sheet, spread the meat filling on the dough sheet, and sprinkle with chopped chives.
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Roll up the dough from one end to form a meat dragon, and let it rise for 1 hour.
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Place the proofed pork loin into a large steamer as a whole, turn on the steam and steam over high heat for 20 minutes.
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Take it out and cut it into sections for consumption.
