Traditional Chinese Dragon copying raw material formula — Homemade Recipe, Ratios & Small-Batch Production Guide
In short: Traditional Chinese Dragon copying raw material formula. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3051 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
dragon scribeRaw material formula1500g flour, 7 eggs, 1250g pork, 25g ginger juice, 4g minced pepper, 25g sesame oil, 35g soybean oil, 35g salt, appropriate amount of soy flourPreparation method1. Add 5 eggs to 1500 grams of flour, mix with water and knead repeatedly. Use a rolling pin to roll while sprinkling soybean flour until the dough is very thin, then cut into 7 square centimeter square dough. Serve.2. First pound the lean pork leg meat with the back of a knife, remove the tendons, add a little salt and chop it into a meat filling. Then add 2 eggs, soybean oil, and salt. After the meat is dispersed, add ginger juice, sesame oil, minced pepper and 1250 grams of raw water and mix. Stir vigorously and mix until tender.3. Mix the chicken, smashed pork rib bones, elbows, hooves, and belly over high heat. After boiling, simmer over low heat to make a white and tender soup.4. …
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Lei Cheng
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