1. Cut the bean bubble in half horizontally, dig out the inner sac, keep the sac, you can make soup, diced green onion;
2. Fill the bean paste with minced meat;
3. Place the minced meat face down and fry slowly in a pan until golden brown;
4. Turn the bean bubble over (it is more convenient to turn it with chopsticks), then fry it slightly;
5. Put 3-4 tablespoons of water in the pot, cover the pot and simmer to ensure that the meat inside is well cooked, set it aside;
6. In a separate wok, put a small bowl of water, 1/2 teaspoon salt, 1/2 teaspoon light soy sauce, 1/4 teaspoon sugar, 1 teaspoon cornstarch, and 1 teaspoon cooking wine into a bowl of juice. Boil until large bubbles are formed. Pour 1 teaspoon of sesame oil;
7. Gently pour in the bean paste and turn the inside slightly, so that the bean paste is soaked in a bowl of juice, put it on the serving plate, sprinkle chopped green onion on the surface and serve.
Tips:1. It is recommended to brew with mud carp, which is easier to cook, tastes delicious, and tastes smoother.
2. Filling with meat should be full, because the meat will shrink slightly after heating, and the meat will fall off if it is too little.
