The practice of three fresh bean skin: main ingredients: rice flour100g, mung bean powder 50g, pork 20g, 2 eggs, clean pork belly 30g, magnolia slices 30g, water-soaked mushrooms 25g and barbecued pork 50g. Accessories: lard175g, Shaoxing wine10g, soy sauce 30g, glutinous rice 350g and refined salt 25g. Practice: 1, rice flour, mung bean powder and water, mixed into slurry, slightly diluted. 2. Dice pork, pork belly, magnolia slices, mushrooms and barbecued pork, and add appropriate amount of Shaoxing wine, soy sauce and refined salt to make stuffing. 3. Wash the glutinous rice, soak it for eight hours, drain the water, steam it over high heat and let it dry. Add 50 grams of lard and a little salt to the cooker, add glutinous rice and stir-fry until the rice is thoroughly fried. Add the prepared stuffing. 4. Spread the bean paste into a skin in a frying pan, beat in the eggs and spread evenly, and cover the lid. Burn the ripe skin. Take out the first skin and make the second one. Loosen the skin around with a shovel, turn it over, pour the glutinous rice into it and spread the first skin on it. 5. Pour lard along the edge of the bean skin, raise the furnace temperature and fry for a while, cut it into small pieces while frying, then pour 45 grams of lard and take it out of the pot. Features: crispy skin and soft inside, delicious, oily but not greasy.