Main Ingredients

Pork Pork

500g

Soybean Oil Skin

100g

Oil Tofu Foam

50g

Flour Rolls

100g

Angle of Anise in Moderate Amounts

Cinnamon in Moderate Amounts

Cao Guo Adequate

Scabbage ginger moderate

Sand nut moderate

Cardamom moderate

Dahuric dahurica moderate

Ginger moderate

Salt moderate

Soy sauce moderate

1

Beng meat practice: Select the lean seven fat three of the pork pork, the pork cut into large sections of the boiling water pot, blanch water to remove the water, and then cut into small pieces. The meat is cut into large segments and put into a pot of boiling water, blanching to remove the blood foam.

2

The blanched pork is cooled, and then cut into 10-centimeter-long, 5-millimeter-thick slices with a knife.

3

Sit water in a casserole dish and put in the seasonings, when the water is hot add the sliced pork.

4

Bring to a boil over high heat and add soy sauce and refined salt the change to low heat and simmer for 1.5 hours.

5

Oil skin rolled tip of the practice: with a knife to the fresh oil skin into the desired size, take the appropriate amount of seasoned meat mixture smeared in the cut soybean oil skin on the wide side of the force rolled up.

6

Spread the mouth of the rolled tip with egg wash and seal it.

7

Seat the oil in a wok, add the roll tips when the oil is 70% hot, and fry until golden brown.

8

Tofu stuffed with meat practice: use chopsticks in the deep-fried tofu bubbles in a hole, the seasoned pork stuffing slowly into the stuffing, well done with the egg wash to seal.

9

Oil in a wok, when the oil is 70% hot, add the tofu puffs and fry them slightly.

10

Put the processed side dishes into the cooking meat casserole, low heat and slow simmer for 1 hour. The side dishes are heated in the old soup containing the boiled Bengtang meat, which affects each other and complements each other to form a unique flavor.