I have eaten countless disappointing sour soup dumplings in Beijing and finally decided to save myself. I have been pondering with the fellows for a long time, contributing to each other's practices, and comparing them to create such a formula. Certainly can not be compared with the Xi'an serious museum. However, after the test of eating goods in Xi'an at home, the similarity reached 99.9999%; the degree of enjoyment reached 100%.
Sitting in the pot, roughly 700ml (that is, two bowls, not so fine)
Before the water is opened, put the star anise, fragrant leaves, cinnamon, pepper, and pepper into it. Cook for about 10 minutes and pour out the flavor of these spices.
Add vinegar, if the water is 700ml, add about 250ml. After boiling, turn to medium heat, cook for 15 minutes or more, boil the acidity of the vinegar, and cook the bitter taste.
Cook the dumplings while cooking the sour soup. The dumplings are best wrapped in their own, and the beef is stuffed with yellow pepper and stuffed with pepper. There is really no need to go to the supermarket to buy a bag of frozen.
The dumplings are cooked to 8 mature. All the spices in the sour soup are fished out, and the 8 cooked dumplings are boiled out, and the soup is poured into the sour soup with as little as possible.
Put the butter in the bowl, the oil and pepper, the seaweed, the sesame and the soy sauce. Pour the sour soup first, then add the dumplings.
The dumplings are best cooked in sour soup. If you feel too sour, you can also cook them in white water and cook them in a bowl of sour soup. Cook the dumplings until 8 matures into sour soup, don't be too early. Too early, on the one hand, dumplings are pasta, after all, the noodle soup is thick and affects the taste of the soup; on the other hand, the dumplings that are too early into the sour soup may be too sour.