Blow The Bell
1.
Pork filling, a little more lean meat, a little less fat, 8:2 is almost the same
2.
Add salt and sugar to the meat to make fresh
3.
Fortified wine
4.
Add 1 tablespoon of light soy sauce, 1/4 tablespoon of pepper powder, add freshness to remove fishy, then beat the meat
5.
Spread a piece of tofu skin and spread a layer of 2 cm wide minced meat on a quarter of it, leaving both ends blank
6.
Cover an empty tofu skin on the meat
7.
Fold the meat part in half
8.
Roll up the tofu skin and smear the end with egg liquid to fix
9.
All rolled up, put them in order, and there are three rolls of dried fragrant sticks that I rolled, each one rolled into it
10.
Cut each tofu wrapper into four sections
11.
Put a little more oil in the pan, and heat the oil to 60 to 70% heat. Put the beancurd skin into it and fry it until golden brown, until the meat is cooked through. If you want to cook it, then fry it for a few minutes, and the surface can be shaped.
12.
After frying, remove the oil, if the meat is already deep-fried at this time, you can eat it directly
13.
Or put some water and some salt in the pot, put some fried bells in it after boiling, and simmer for 30 minutes on low heat
14.
Just add chopped green onion before serving
