Learn authentic pork intestines rice rolls, and go to Baijia to remember pork intestines rice rolls. Baijiaxiangji pork intestines rice rolls, the brand of Chengdu Xiangtaihua Restaurant, has been trained in an entity old shop for 23 years.

First, rush in a catty of wheat flour, then weigh in a catty of corn starch, and finally add two jins of sticky rice flour, and then add 150g chestnut flour. Adding vegetarian flour makes rice rolls taste smooth and tender. After all is added, add water, add a little water, give this slurry a strong force, and stir the slurry evenly.

Stir well, then add water, and add 18kg water to make a paste of soybean milk. Then, we will prepare rice rolls's gravy again. Add lard to soybean oil, onion, garlic and ginger, and fry slowly on low heat. When this tastes golden, it must be fried with low fire, not fried.

Add mushroom foam, fry the water in the mushrooms, and then add broth, which is bone soup. Add salt, sugar and oyster sauce at first, then add a little chicken juice to make it tender and delicious, and then add some soy sauce to adjust the color to this purplish red. Finally, add the onion oil, which is the onion oil fried with red onions.

Finally, we beat in a little gruel, and the gruel powder must be beaten thinly, not too thick. Then prepare rice rolls juice, steam it in rice rolls, and oil it on the plate. Then pour a spoonful of prepared rice rolls pulp into an egg, break the egg first, and then fry the meat sauce in advance. Put a handful of lettuce leaves in a special oven, rice rolls, steam for one minute, and then rice rolls.