Pork Pork

500g

Soybean Oil Skin

100g

Oil Tofu Foam

50g

Flour Gluten Roll

100g

Supplementary Ingredients

Steer Anise

Amount

Guai Pi

Cinnamon Pieces

Cao Guo

Ginger

Amount

Ginger

Acai Pi

Cao Guo

Amount

Scabbage Ginger

Amount

Sand Seeds

Amount

Cardamom

Amount

Dahurica Dahuricae

Amount

Ginger

Amount

Refined Salt

Adequate

Soy sauce

Adequate

Steps

1. Beng meat practice:

Select the lean seven fat three of the pork pork, the pork cut large section of boiling water pot, blanch to remove the blood foam.

2. After the blanched pork is cooled, cut it into 10 centimeters long, 5 mm thick slices of meat with a knife.

3. In a casserole dish, put the water into the large seasoning, and when the water is hot, put in the cut pork slices.

4. Large fire boil into the soy sauce, refined salt the change to low-fire simmering for 1.5 hours.

5. oil skin roll tip practice:

With a knife to the fresh oil skin into the required size, take the right amount of seasoned meat mixture smeared in the cut soybean oil skin on the wide side of the force rolled up.

6. Use egg wash to smooth the mouth of the rolled tip of the oil skin and seal it.

7. Heat oil in a wok, when the oil is 70% hot, add the tip of the rolls and fry them until golden brown.

8. tofu stuffed with meat practices:

use chopsticks in the deep-fried tofu bubbles in a hole, the seasoned pork stuffing slowly into the stuffing, well done with the egg liquid seal.

9. Sit in a pot of oil, oil seventy percent of the heat into the tofu bubbles, slightly fried can be.

10. Put the processed side dishes into the cooking meat casserole, simmer for 1 hour. Side dishes in the old soup containing boiled Beng meat inside the heating, between each other, complement each other since the formation of one, unique flavor.