CANTONESE BAK CHANG (CANTONESE BAMBOO LEAVES DUMPLING)

Описание к видео CANTONESE BAK CHANG (CANTONESE BAMBOO LEAVES DUMPLING)

Ingredient - 3 kg glutinous rice (wash, soaked overnight, drained dry)
Pork belly -3 kg (cut into pieces and marinate overnight)
Seasoning - - 2 tsp ginger juice
4 tbsp LKK light soy sauce
2 tsp 5-spices powder
4 tbsp LKK Oyster sauce
2 tsp white pepper powder
2 tbsp sesame oil
2 tsp salt

Mushroom - 1 plate
Water chestnut - 1/2 kg
Dried prawns - 1/2 kg

3 packets of bamboo leaves ( soaked, wash and drain dry)

Heat up lard to fry GLUTINOUS RICE (3kg)
When the oil is hot add in 2 handful garlic and shallots to saute until fragrant
Add in glutinous rice and seasoning - 3 tsp 5 spices powder, 3 tbsp LKK oyster sauce,
2 tbsp black soy sauce, 6 tsp salt, 2 tsp white pepper,
2 tsp sugar
Fry until mixed well. Dish up in a pot.

Heat up oil to fry DRIED PRAWNS (1/2 kg)
Throw in 1 handful garlic to saute until aroma. Pour in dried prawns and fry for a while.
Dish up in a bowl.

Heat up oil to fry CHINESE MUSHROOM (1 plate) cut into 1/4
Throw in 1 handful garlic and shallots
Add in seasoning - 2 tsp white pepper, 2 tbsp LKK oyster sauce and 1 tsp sugar

Heat up oil to fry PORK BELLY (cut and marinated overnight)
Pour in the marinated pork belly and add in additional seasoning to taste.
2 tbsp oyster sauce
3 tsp black soy sauce
1 tsp 5-spices powder
2 tsp white pepper powder
fried until cooked and done.

Wrap up dumpling as shown in the video

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