Curry Pork Tenderloin Snow Mochi

Prepare the ingredients.

Cut the European pork tenderloin into cubes and marinate with ginger and cooking wine for ten minutes.

Add milk and sugar to the flour, and mix well.

Filter once more.

Cover with plastic wrap, poke holes on top, and steam over boiling water for 20 minutes.

Stir-fry the marinated European pork tenderloin in hot oil until it changes color, then remove and set aside.

Dice the apple and pour it into the pot.

Add an appropriate amount of water, bring to a boil, then add the curry blocks, and after boiling, add the diced European pork tenderloin.

Cook until slightly thickened, then pour into a bowl and let it cool.

Take out the steamed dough, place it in a bowl, add butter and knead until fully incorporated, then refrigerate for half an hour.

Divide the dough into six equal parts, roll them into balls, and then flatten into thin sheets.

Place it into the mold and scoop a spoonful of curry pork.

Wrap it up again, and after demolding, add a stamp on the top.

Just pack it into the box.