1. Prepare two catties of bean sprouts (yellow bean sprouts or mung bean sprouts are fine), half a catty of fat and lean meat, half a catty of dumpling skin, one green pepper, four cloves of garlic, and a small piece of ginger. Light soy sauce, oyster sauce, salt, and a spoonful of chopped pepper.
2. Brush each piece of dumpling skin with cooking oil the night before, put it in a bowl, and cover with plastic wrap.
3. Wash the bean sprouts. Peel the pork and cut the fat and lean meat into thick strips separately. Cut the ginger and garlic into large slices (you can pick out when you roll the vegetables, so cut the larger ones), and shred the green pepper. Add light soy sauce to the lean meat and marinate.
4. Add oil to the pot, heat to 50% heat, add fat and stir fry until curled, add lean meat and stir fry together until dispersed. At this time, add ginger and garlic slices and stir fry for a fragrance, add light soy sauce, use oil, a little salt and continue to fry.
5. Add chopped peppers to the pot and stir fry together, add bean sprouts and green pepper shreds and stir fry for one minute, then add a little salt and stir fry evenly.
6. Pour the excess oil from the bowl of dumpling wrappers onto the panel. Take out three or five pieces of dumpling wrappers and roll them up with a rolling pin.
7. After the pan is heated, put the rolled dumpling wrappers into the pan and turn over after ten seconds.
8. Uncover the dumpling wrapper on the flipped surface, turn it over, and then lift a piece of dumpling wrapper on the surface. Repeatedly, the dumpling skins are burnt.
9. Put the baked dumpling wrappers on your clean hands, sandwich the fried bean sprouts, roll up and eat.
Tips:The dumpling wrappers can also be steamed in a steamer for ten minutes, then torn apart while it is hot.
