Cooking Steps

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   Step1:[Qing Dynasty] Mr. Yuan Mei has been eating delicious food all his life and feels embarrassed to leave no record. Therefore, with this classic accompanying garden food list, there is a saying in the preface that is the best. I don't want you to have the same taste as me, but I might as well share my favorite food with others.

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   Step2:There's desanded meat in Chapter 15 of special cattle list. I haven't seen it in the HUICAI restaurant of Huaiyang. It's interesting to see it. It's not hard to do it. It's just the most common pork that takes time and labor. How does it taste?

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   Step3:What I need is a catty of pork. I used the front shoulder meat which is eight parts thin and two parts fat. There are three eggs and two shallots. The autumn oil is the first five spoons of the best quality. The clear sauce has been lost and is replaced by brewing soy sauce here. Pig net oil is also hard to find in the market (i.e. the fat oil from the torn part of pig fat diaphragm can be carefully spread into pieces). Pig net oil is not recommended to eat now, so it is considered to replace it with oil bean skin again and again.

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   Step4:The oil bean skin is soft with warm blisters.

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   Step5:In addition, side dishes can be found in the original recipe. You need mushrooms, bamboo shoots and leeks

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   Step6:Remove the fascia and cut the pork firs

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   Step7:Put in three eggs. The egg white and yolk are all required.

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   Step8:Stir well and continue to chop until minced.

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   Step9:It's said in the recipe that first chop, then add three eggs, and then continue to chop. It's hard to understand in the actual cooking. If you use meat filling or minced meat, you can first chop and smash it, and then add the eggs. Continue to chop with a large amount of egg liquid. This scene is also true... I stole a lazy. Now that I have added some eggs, I can smash them into minced meat. Add in the half cup of autumn oil (about five teaspoons). Two pieces of shallot.

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    Step10:Stir in the same direction to make the pork stronger.

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    Step11:Spread out the soft bean skin. Spread a thin layer of mixed pork mince (meat filling) on three sides and leave a centimeter blank. When rolling, it will not leak out.

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    Step12:Be careful to roll. This one is about three or two pieces of meat.

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    Step13:I made three of a jin of meat.

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    Step14:Put in four liang of some oil (I think it's vegetable oil. Four Liang is not small). Put the meat rolls into the pot and fry over medium heat until golden.

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    Step15:Turn over and fry the other side.

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    Step16:When frying the meat roll, prepare the side dishes. Slice the mushrooms. Cut the leeks close to the white part of the leeks (Yuan Mei thinks this part is delicious and can be imported). The spring shoots are righ

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