Ingredients: 200 grams of lean pork stuffing, 20 grams of chopped green onion, bean skin 1 piece;

Ingredients; Jiang Mo 10g, salt 2g, chicken powder 2g, a little white pepper powder, pepper powder 1g, sesame oil 2g, batter and edible oil.

Production method:

1, let's first pour rice wine and salt into the meat stuffing, and then stir well.

2. Then add white pepper and chicken powder into the meat stuffing and mix well, then add chopped green onion, Jiang Mo, pepper and sesame oil and mix well.

3. We are going to stir vigorously with chopsticks, then smooth the bean skin, coat it with batter and wrap the meat inside. Be sure to pack it tightly, there can be no air inside, and the seal should be tight to avoid air leakage.

4. Then fry with medium-cooked oil temperature. When the fried sides are golden yellow, they can be fished out. Then cut it with a knife and the food can be eaten.

Note: When making pork, if you want to soak it in hot water, you will lose a lot of myoglobin, which contains organic acids, glutamic acid and sodium glutamate, so the loss of these components will affect the taste of pork. So when cooking pork, don't soak it in hot water, but rinse it with cold water.