1. Prepare the ingredients, clean the loofah and Xihonghang, and soak the fungus in warm water.
2. Use a planer to peel the loofah and cut it into hob blocks. The hob blocks will be more delicious.
3. Xihonghang is cut into small pieces to make it easier to cook when fried.
4. Clean the fungus after soaking, and tear it into small pieces of moderate size by hand.
5. Cut the pork tenderloin into slices, add a little starch and cooking wine, and grab it with your hands.
6. Put an appropriate amount of cooking oil in the pan. After the oil is hot, put the wrapped rose dumplings into the pot one by one.
7. Slowly fry on a low fire until the dumplings can move and the bottom is golden brown. Take an appropriate amount of water and pour it into the pot. The amount of water can be flat and cover the bottom of the dumplings for about 5mm. Cover the small lid. Fire fried.
8. When the water dries, the rose-fried dumplings are ready and ready to be served.
Tips:1. Try to buy the dumpling skins and buy ready-made ones, because they can ensure that the size of the dumpling skins is the same, and the roses are more beautiful.
2. When the dumpling wrappers are placed in a row, press about half of each other, not too big or too small. This distance is more appropriate.
3. When frying the dumplings, do not use high heat. The dumplings are easy to fry. Do not use too much water. It is more important to control the heat.
