Editor: Chinese Food Network Mobile site
1. Wash the pork, remove the membrane, cut into thin strips and place in a bowl. Marinate with salt, cooking wine, egg white, water starch until well mixed.
2. Remove leaves from ramps, take tender stems, wash and cut into inch-long segments for later use.
3. Heat a wok over high heat, add oil and heat to about 40% hotness before adding the pork strips and stirring to separate them. Add ramp segments.
4. In a wok, add oil and garlic, stir until fragrant, then add pork and ramps.Quickly toss in salt, chicken essence, cooking wine, clear broth, and water starch mixed in a bowl. Stir-fry quickly for another two flips before serving.
1. When making dumplings,Steam themDumplingsyou must use hot water to knead the dough; otherwise, the dough will be too hard and unsuitable for steamed dumplings;
2. Be careful when shaping the dumplings,Dumplingsto avoid sticking at the edges, which is difficult to separate.
3. When placing steamed dumplings on the steaming rack, leave enough space between them to prevent sticking after cooking.
