Dry Frying Bell

Name: Dry Frying Bell
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Oily skin; 350g Pork filling; 2 pieces shallot; 2 tablespoons Cooking Wine; 1/2 spoon salt; 1 tablespoon Soy sauce; 1/3 tablespoon Ginger powder; 1/3 tablespoon pepper powder; 1/4 spoon Aniseed powder

by Qiuyue0815

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This dish uses pork as the filling
(Baidu) Fried Bell is one of the traditional dishes of the Han people in Hangzhou, Zhejiang Province. The dry-fried bell made of tofu skin from Sixiang, a famous specialty in Hangzhou area, has a bright yellow color, delicious fragrance, and crisp like a bell, and it has been promoted as one of the famous dishes of Hangzhou's special flavors and is popular among diners. Fried tofu skin is as thin as a cicada's wings, and it is as crisp as a bell when eaten as a dish, hence the name.

Ingredients

200g Oily Skin
350g Pork Filling
2 pieces Shallot
2 tablespoons Cooking Wine
1/2 spoon Salt
1 tablespoon Soy Sauce
1/3 tablespoon Ginger Powder
1/3 tablespoon Pepper Powder
1/4 spoon Aniseed Powder

Dry Frying Bell

1. Prepare all ingredients

2. Add cooking wine, soy sauce, ginger powder, pepper powder, aniseed powder, salt, green onion, etc. to the pork filling.

3. Mix well

4. Spread the oil skin, and arrange the mixed pork filling on the side of the oil skin as shown in the figure.

5. Roll up the stuffing with oil crust as shown

6. Rolled into such a roll

7. Cut into even small pieces

8. Code plate (free)

9. Pour rapeseed oil into the wok, and let the smoke rise slightly. When the oil is 50% hot, put in the rolled oil-skin rolls, turn them with chopsticks, and fry on medium heat until golden brown. The boiling oil is out of the pan to control the oil.