Spiced Roll

Name: Spiced Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800G Pork belly; 500G Water chestnuts; 500G Shallots; 2 pcs egg; 1 tsp Five spice powder; Some salt; a little Chicken Essence; 200G squash powder

by Medium dinosaur

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It should be said that this roll is available all over Fujian, but it is also considered as a folk dish with local characteristics in our Quanzhou. Ordinary families can cook it. It can be a treat for ceremonies, a feast for writers, and it can be served with wine. Radishes, cilantro, chili sauce, or vinegar are served in small dishes, which can be served with noodle paste for breakfast. . . . . . "

Ingredients

800G Pork Belly
500G Water Chestnuts
500G Shallots
2 pcs Egg
1 tsp Five Spice Powder
Some Salt
a little Chicken Essence
200G Squash Powder

Spiced Roll

1. Peel and wash shallots

2. Wash water chestnuts and peel off the skin

3. Wash and prepare pork belly

4. Cut the pork belly, shallots and water chestnuts into dices

5. Mix the above ingredients, add beaten eggs, sweet potato powder, 1 teaspoon of five-spice powder, salt and chicken essence and mix well. Because the soil eggs used are relatively small, one is added

6. Take the tofu skin, spread the meat, roll it up to cover the meat, don’t wrap too much, which will affect the taste

7. After the fire is turned on, raise the steamer to high heat and steam for 15 minutes. Be careful not to squeeze it too much. The steamed five-spice rolls can be stored in the refrigerator after cooling

8. Take the amount you want to eat in a hot pot and fry until slightly yellow.

Tips:
The skin is fragrant and crispy, the filling is tender and smooth, and it tastes great when eaten hot. Because it is going to be given away, the portion is a little too much, and a quarter of the amount is enough for small families.