1. Soak rice, mung beans and glutinous rice in water on the first day. Beef, luganzi and shiitake mushrooms are brined with marinade, soy sauce, dark soy sauce and Shaoxing wine and soaked overnight. On the next day, first beat the rice and mung beans with a little water to make a pulp

2. Strain the rice and mung bean pulp through a sieve. If the consistency is not enough to spread into a complete crust, add a small amount of flour

3. Steam the glutinous rice. Stir fry slowly with oil, warm water and salt over low heat

4. Dice beef, mushrooms, fresh bamboo shoots and luganzi (dried tofu). Using lard, slowly add the marinade, let them soak up the marinade and stir fry the filling. Taste and add more soy sauce and salt in moderation. Add some pepper to the pan

5. I used a 28cm diameter non-stick pan. Add lard and bring the pan to a boil. Reduce the heat to low, ladle in the rice and mung bean paste, and spread into a skin. When the skin is formed, crack an egg on top, stir it with a spatula, and spread it all over the skin. When the egg skin is formed, carefully turn the egg skin over

6. Spread the glutinous rice on top of the egg skin, not too thickly. Then sprinkle the marinated beef stuffing over the glutinous rice, as much as you can, the more the better, the more flavorful it will be. Finally, sprinkle some green onions

7. Fold the egg skin over the filling on all sides, turn it over, and place it on a plate with the whole side facing up. Sprinkle some pepper and green onion

8. Take a knife and cut the bean skin into small pieces, so that it is more delicious. The sizzling and absolutely delicious Wuhan Beef Bean Skin is ready to serve