Cooking Steps

1. 

   Step1:Beat the meat stuffing into an egg. Add some salt, chopped shallot, a small amount of white sugar, chicken essence, a little dry starch, and a little yellow wine. Stir in the same direction. Add some water from time to time during the mixing process until the meat stuffing is strong (that is, stick chopsticks in the stuffing to keep it

2. 

   Step2:Spread out a piece of tofu skin (usually it will be soft when you buy it) and evenly touch the water starch on it. Then make the meat stuffing into two finger diameter cylindrical strips. Wrap the tofu skin with the meat stuffing roll and grow the strips on the edge of the tofu skin, touch the thicker water starch and stick it to the seal

3. 

   Step3:Cut the roll of rotten skin obliquely into diamonds

4. 

   Step4:When the oil is heated to 60%, put the cut rotten skin rolls in one by one (do not pour them in one by one. It will not take shape). Fry until it is slightly golden and then take out the filter oil for standby (in fact, this step has been completed. When the oil temperature rises to 90% again, put the bell in the oil and fry again until it is golden and then put the oil in the pan and put on the dish^ _^）

5. 

   Step5:Cut the winter bamboo shoots into comb slices, sweet peppers and sharp peppers into diamond slices. Cut the black fungus into small pieces. Cut the Jinhua ham into diamond or square slices

6. 

   Step6:Pour in some oil in the wok. Stir fry the above ingredients in the chopped shallot and white pan. Put the fried bell in the wok. Stir well. Pour in a little yellow rice wine. Add some high soup (water is also made). Boil for 3-5 minutes after boiling. Season with salt and chicken essence. Pour in a proper amount of Lake powder and thicken it. Mix well and then dish.