Pan-fried Pork Roll

Name: Pan-fried Pork Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 taels pork; 16 sheets False Fructus; 5 capsules Dried onions; a little salt; 5 drops Very delicious; 5 drops Fish sauce

by Huang Baoling

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

False longan is also known as clam, shamrock, bayanxiang, pig wilt, piglet vegetable, bibazi, stinky lotus, large handle, horseshoe lotus, drill bone wind, toad, stuffed bitter gourd, sealed. It has the effects of dispelling cold from the middle and removing the cold, removing wind and dampness, reducing swelling and relieving pain. The leaves smell very stinky, and they are incredibly fragrant after being cooked in oil and pan-fried. They are delicious than you can imagine! "

Ingredients

6 taels Pork
16 sheets False Fructus
5 capsules Dried Onions
a little Salt
5 drops Very Delicious
5 drops Fish Sauce

Pan-fried Pork Roll

1. Pick the false sylvestris leaves, wash them, and dry them in water.

2. Peel the pork, wash and chop finely, remove and chop dried green onions (the dried green onions have less moisture and are more fragrant than fresh green onions)

3. Mix the chopped pork, dried onions, salt, extremely fresh, and fish sauce

4. Two fake baskets of leaves are placed on top of each other, and the marinated pork is put on one end

5. Roll up to the other end

6. Press the edge of the leaf with both ends and press twice

7. Rolled into

8. Heat the pan with cold oil, and fry on low heat until the sides turn from green to black (if you are afraid of oil splashing during frying, you can cover the pan and fry)