1. Prepare all the ingredients.
2. After the pork tenderloin is cleaned, chop it into finely minced meat and set aside.
3. Put the chopped minced meat into a bowl, then add salt, light soy sauce, and cooking wine into the bowl, stir well with chopsticks, and marinate for about ten minutes.
4. Remove the rind of the garlic, then cut it into fine pieces with a knife. Prepare more garlic.
5. Heat the pan, add a spoonful of cooking oil, heat the pan with cold oil, add the minced garlic, stir-fry the minced garlic over a low heat until golden brown, then add the rice rolls soy sauce and a little water, and the sauce will be boiled. Sheng out and set aside.
6. Weigh 100g of special rice rolls and pour it into a large bowl. 100g powder can make six rice rolls.
7. Add 250ml of water to the bowl. When mixing the flour paste, the ratio of flour to water is very important. If there is too much water, the paste will be too thin, and the rice rolls will not be easy to form. If there is less water, the paste will be too thick, and the resulting rice rolls will not be tender enough. I use 100g powder to 250ml water, the ratio is just right.
8. Pour the water while stirring with a spoon to form a fine and thin paste of rice rolls, and let it sit for a while.
9. Prepare a stainless steel plate of steamed rice noodles. Brush a thin layer of cooking oil on the surface of the plate, but not too much. If there is too much oil, the slurry will slip around in the pan, which is not easy to operate.
10. Stir the rested rice noodle paste again, and then scoop two spoonfuls of rice noodle paste into the stainless steel steaming dish, and gently shake the stainless steel steaming dish to spread the paste evenly across the entire steaming dish. The paste should be a thin layer, just cover the steaming pan, not too thick.
11. Wash the lettuce, shred it, and sprinkle it into the paste, and then sprinkle some of the minced meat that has been marinated into the paste.
12. Put an appropriate amount of water in the pot, boil the water on high heat until it boils, then put it in the steaming grid, put the stainless steel steaming pan on top of the steaming grid, cover the pot, and steam on high heat for two minutes.
13. When the time is up, open the lid, and the instant the lid is opened, you can see that the rice noodles are bulging up with big bubbles, and the color has all become transparent, indicating that the rice noodles are cooked.
14. Take out the stainless steel steaming pan with a tool. It is very hot, so be careful.
15. Use a clean spatula to roll up the steamed rice rolls and place them on a plate. Then steam a dish until all the flour paste is used.
Tips:The prepared rice rolls are put on a plate and eaten with the fried sauce.
