Name: Festive Banquet Dishes-fried Chaoshou
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; 200g Copy skin; 1 egg; Some shallot; a small piece ginger; Some salt; a little Pepper noodles; a little pepper; a little Chicken Bouillon Powder; 1/2 bowl Bone broth; Some Vegetable oil; Some (one spoon) Sweet potato starch; a little MSG

Festive Banquet Dishes-fried Chaoshou

by Spring sister

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Strike the iron while it is hot, and then post another recipe about the recipe.

It can be boiled, steamed, fried, and deep-fried.

Two of my favorite methods are boiling and frying.

My daughter likes fried.

The fried hands are shaped like ingots, golden in color, crispy on the outside, soft on the inside, fragrant and delicious. It is fried on a plate every New Year's Day, which is beautiful and delicious, with good meaning, it is a delicacy for banquets. "

Festive Banquet Dishes-fried Chaoshou

1. Pork slices can be larger or smaller.

2. Chop the green onion and ginger, put it in a food processor with the meat, and add a little water or stock.

3. The food processor presses the quick key for about 15-20 seconds.

4. Beat into meat.

5. Copy skins prepared in advance. Self-made and outsourcing can be done.

6. Beat in an egg, add a spoonful of salt (or according to personal taste), a little pepper noodles, pepper noodles, chicken essence, MSG, stir in one direction, add the bone broth 3-4 times a little bit to the meat until absorbed, and finally Add a little sweet potato starch (sweet potato starch), soak in the bone broth, and mix well with the meat until it is strong.

7. Add the right amount of filling in the middle.

8. Fold it in half diagonally, and put some meat on one end.

9. Hook the center in with your middle finger.

10. Just knead both ends.

11. Wrapped hands.

12. Put the right amount of oil in the pot, the depth shall be subject to the ability to submerge the hand. After the medium-high fire is hot, put the chaos into the oil pan one by one, fry one side to golden color, turn over and fry the other.