Cooking Steps

1. 

   Step1:One night in advance. Soak the peeled Mungbean and rice. The ratio is 1:2. Rice is a little more.

2. 

   Step2:The next day, wash the glutinous rice and steam it in the pot.

3. 

   Step3:Peel the mung bean and rice and put them into the blender. Add the water that just submerges the rice and mung bean. Grind them into mung bean rice paste.

4. 

   Step4:Dice pickled mustard. Dice mushrooms after soaking. Dice dried sauce. Dice streaky pork. Marinate with old soy sauce, raw soy sauce, salt and cooking wine. Set aside.

5. 

   Step5:Dice the chives. Break up the eggs. Set aside.

6. 

   Step6:Pour the oil into the pot. Stir fry the diced meat. Stir fry the diced mushrooms. Put in the cinnamon. Stir fry and add water. Cover the pot and cook.

7. 

   Step7:When there is not much water left in the pot, add dry diced sauce, diced mustard and salt to stir fry. Add water again and simmer. Finally add starch water to thicken. (don't dry the juice. Leave a third of the juice a little) spare the accessories.

8. 

   Step8:Make bean skin. Prepare a pan. Open fire. Brush a layer of even lard with oil brush. Turn off the fire. When the temperature in the pan decreases, pour in the ground green bean rice milk. Turn on the fire. After the rice milk solidifies, brush a layer of egg liquid on the surface. After the egg liquid solidifies, brush another layer of lard. Turn the bean skin over with a wooden spatula. Spread the steamed glutinous rice on the bean skin. Press it flat.

9. 

   Step9:Spread the auxiliary materials on the glutinous rice, sprinkle the shallot on it, and press it with a spatula.

10. 

    Step10:Turn the bean skin over (you can drag two wooden shovels here) and fry it for a while.

11. 

    Step11:Cut the bean skin into small pieces with a shovel. Sprinkle with scallion. Lard is not enough. You can sprinkle some more lard between the cracks.

12. 

    Step12:Out of the pot. Done.