Dry Frying Bell

Name: Dry Frying Bell
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 sheets Oily skin; 50g Minced meat; 2 spoons Ginger onion water; Some salt; A teaspoon Rice wine; Some oil

by Brocade colored glaze

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In ancient times, there were two restaurants, one large and one small, in Hangzhou. The owner of a big restaurant wants to dominate the business, and often makes trouble and bullies the owner of a small restaurant. One day, he learned that the tofu skins were broken in the small restaurant, so he instigated some rascals to go to the small restaurant to eat tofu skins, threatening to smash the small restaurant's sign if they couldn't meet the requirements. This incident angered a sturdy man who often drank here, and saw that he didn't say a word, hurried out of the shop, stepped on his yellow fat horse, and whipped away. Unexpectedly, after a while, just listening to the jingle of horse bells, looking for fame, the big man has appeared at the door of the small restaurant with a bag of tofu skins bought from Sixiang in his hand. Afterwards, I learned that this big man was a well-known hero who loves to solve people's dangers. His actions made the owner of the small shop very grateful, and he immediately cooked an appetizer made of tofu skin, hesitate to use the good pork tenderloin and add it to the oil pot. To commemorate the merits of this hero, the small shop owner rolled the tofu skin into the shape of a horse bell. The famous delicacy "Dried Fried Bell" came out like this. "

Ingredients

4 sheets Oily Skin
50g Minced Meat
2 spoons Ginger Onion Water
Some Salt
A teaspoon Rice Wine
Some Oil

Dry Frying Bell

1. Soak the oily skin in water for half a day.

2. To prepare the meat filling, pour two spoons of water soaked with ginger and shallots, an appropriate amount of salt, and a teaspoon of rice wine.

3. Stir evenly into a thin paste.

4. Remove the oil skins, gently squeeze out the water, and place the two oil skins on the cutting board.

5. Use chopsticks to gently push the meat filling all over the oil skin.

6. Cut off the irregular corners, gently roll the oily skin into a roll, and stick a little water on the outermost layer.

7. Cut into even long strips.

8. Boil the oil in the pot to 50% heat. Use a slotted spoon to gently put the oil-skinned rolls into the pot and fry for two minutes.

9. Fry all the oil-skinned rolls at once and remove them.

10. When the oil in the pot is 70% to 80% hot, pour the fried dough rolls into the pot and re-fry until the surface is golden.

Tips:
1: Re-frying once can make the oil-skin rolls crisper.

2: Before serving, it can be served with deep-fried sweet noodle sauce and dipped in a special flavor.

3: Don't spread the meat too thick, or it will break easily.

4: When rolling, don't roll it too tightly, it is not easy to blow through, it is not easy to be too loose, and it is easy to loose.