500g pork, half carrot, half corn, 1 egg, 5 dried shiitake mushrooms, appropriate amount of dried fungus, 1 celery, 3 spoons of soy sauce, 3 spoons of oyster sauce, 3 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of oil, 2 grams of salt, 2 grams of five-spice powder. Marinate the pork with the above seasoning for 20 minutes. Dice carrots, corn, celery, soak dried mushrooms and dried fungus, wash and dice for later use. Add an egg and stir well.
500g pork, half carrot, half corn, 1 egg, 5 dried shiitake mushrooms, appropriate amount of dried fungus, 1 celery, 3 spoons of soy sauce, 3 spoons of oyster sauce, 3 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of oil, 2 grams of salt, 2 grams of five-spice powder.
Marinate the pork with the above seasoning for 20 minutes. Dice carrots, corn, celery, soak dried mushrooms and dried fungus, wash and dice for later use. Add an egg and stir well.
dumpling:
Dumplings originated from ancient corners. Formerly known as "Jiao'er", it is an ancient Han Chinese traditional pasta with a history of more than 1,800 years. It was the first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang during the Eastern Han Dynasty for medicinal purposes. It is a traditional special food loved by the Chinese people, also known as dumplings. It is a staple food and local snacks in northern China, and it is also a New Year's food.
There is a folk song called "Big Han Xiaohan, eat dumplings for the New Year." Dumplings are mostly boiled with dough stuffing.
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