1) Soak mung beans in clear water for four hours, remove shells and wash them. Wash rice and soak it in clear water for six hours, and mix it with mung beans and grind it into pulp. The ratio of rice to mung bean is 4:2, and the water content standard of mixed pulp is 92% for a catty of grain.
2) Wash the pork, cut it into pieces with a width of two inches and a thickness of one inch, put the pork heart, the pork tongue and the pork belly in a pot, soak them in clear water, cook them for one hour on high fire, then add the pork and cook them together, and add salt, chicken essence, monosodium glutamate and Shaoxing wine. Add water to the soy sauce and stew it to taste. Take out (use gravy alone) and cool. Together with the barbecued pork, cut into bowl-shaped diced beans, mushrooms and magnolia slices, cut into diced fruits and cook for 10 minutes. Take it out and dry it. Wash shrimp.
3) Put the wok on high fire, add 25g cooked lard to heat it, add the diced Flos Magnoliae, stir-fry for five minutes, then add the mushrooms and stir-fry until the gravy is cooked for ten minutes, and then put the diced pork, diced belly, diced diced pork and diced shrimp into the wok and cook them together for ten minutes until they taste delicious. Collect the juice and fill it with a pot.
4) Wash the glutinous rice, soak it in clear water for 8 hours, take it out and drain it, steam it in boiling water with strong fire, take it out and let it cool, put it in a pot with medium heat, add 50 grams of lard, 5 grams of salt and 250 grams of warm water, put half of it first, stir-fry the glutinous rice evenly, then slowly put it in the other half, stir-fry until the glutinous rice grains are fragrant and thorough, and put it in the pot for later use.
5) Put an iron pot with a diameter of three feet on the fire and rinse it with a little oil and water. When the pot is red and slippery, scoop the rice slurry into the center of the pot, quickly iron the rice slurry into round bean skin from the center of the pot with mussels, knock in four eggs, spread them evenly on the bean skin, cover the pot, turn off the heat, and bake the mature bean skin for one minute.
6) Shovel the cooked skin with a small iron shovel, turn it over with both hands, sprinkle salt (5g) evenly, then spread the cooked glutinous rice (750g) evenly on the skin (prepare a water bowl next to it to prevent rice from sticking to your hands), sprinkle the fried stuffing and chopped green onion, fold the corners around the bean skin neatly, wrap it with rice and meat stuffing, pour lard along the edge of the bean skin, and fry at the same time.
Features:
Golden and bright color, crisp and delicious skin and rich nutrition. If the stuffing is too troublesome, you can change it according to your personal taste. ) The above is the old formula of Wuhan bean skin.