Does the master know how to make Tanyu’s Zhong Shui Dumplings?

Zhong dumplings are filled entirely with pork and no other fresh vegetables are added. They are topped with special red oil when served. It has thin skin (10 dumplings weigh only 50 grams), refined ingredients (high-quality flour, selected pork with tendons and skin removed), tender filling (it all depends on the control of temperature and moisture during processing, and the meat filling is tender and stale), and taste. The characteristics of freshness (all depends on the auxiliary ingredients, red oil and original soup).

Ingredients required: flour, cold water, soy sauce, ginger, onion, coriander, star anise, bay leaves, grassroots, galangal, brown sugar, rock sugar, chili powder, white sesame seeds, salad oil, pork, pepper , pepper, sesame oil, garlic, etc.

Preparation steps:

Boil the copied soy sauce:

Zhong Dumplings

Pour cold boiling water into the pot and bring to a boil. Pour in soy sauce. Add ginger, onion, coriander and spices and bring to a boil over medium heat. Wait until the ginger, onion, and coriander absorb the water and cook until soft, then remove. Then add brown sugar and rock sugar, stir continuously over medium heat and bring to a boil, then bring to a boil again. Then turn to the lowest heat and simmer for 20-25 minutes.

Make cooked oil chili peppers:

Slice ginger and cut green onions into long sections; prepare spices including star anise, bay leaves, grassroots, and galangal. Heat oil in a pot to 200 degrees. Add ginger, green onion and spices to the pot and simmer until you can smell the distinct aroma of ginger and green onion and the water is fried. Then take out the ginger and green onions and turn off the heat. Take a large pot that can withstand high temperature and pour one-third of the chili powder into it. Mix the remaining chili powder and white sesame seeds in another bowl and set aside. At this time, the oil temperature has begun to drop. When the oil temperature drops to about 130-140 degrees, you can start pouring the oil. Pour the oil into a container with chili noodles on the bottom. At this time, the chili noodles in the basin begin to boil, emitting the aroma of chili peppers. When the oil temperature drops further to 100 degrees or below, pour in the remaining chili powder and white sesame mixture and mix well. After letting it sit for a while, you will find that the oil is getting brighter and redder, and you can smell the aroma of chili oil. After cooling, put it into a container.

Make pork stuffing:

Zhong Dumplings

Wash the pork and remove tendons, pound the meat with the back of a knife, add an appropriate amount of salt and water, and stir vigorously until all the water is absorbed. Absorbed by minced meat. Then add ginger juice, Sichuan peppercorn water soaked in boiling water (no Sichuan peppercorns), pepper, duplicate soy sauce, add sesame oil little by little, reach the appropriate humidity, and stir thoroughly until strong.

Mirroring sauce:

Press a single head of purple-skinned garlic into minced garlic (or slice into minced garlic with the back of a knife), add a spoonful of soy sauce, a spoonful of cooked oil chili, and mix well. Serve.

Cooking dumplings: Wrap the meat filling into dumplings and cook for a while. Remove from the pot, drain the water, and put them into a bowl with the sauce. ?[4]?

The most important thing about Zhong Dumplings is the selection of ingredients, and the best part is the seasoning. The red oil is made from red pepper noodles and refined from vegetable oil; the soy sauce is made from special soy sauce, plus garlic juice, sesame oil and other seasonings, which are cleverly combined. The rich flavor of the seasoning, the bright red color, and the fresh flavor of the filling are combined to form a rich and flavorful style. ?