Taste of dish: Garlic

Main process: Steaming Time required: one hour

Difficulty of making: Normal

Kitchenware used: Ingredients for the pan: 00g pork, 50g cooked rice, 250g potato starch, 4-5 eggs, 1 head of garlic, ginger powder, 2 spoons of salt, appropriate amount of chicken powder, flour. This dish is a special Heihe snack with a strong garlic aroma. 1. Chop the pork into minced meat, mince the garlic and fungus separately and set aside. 2 Add the meat filling, fungus, minced garlic, ginger powder, salt, chicken essence, and appropriate amount of water and mix well. 3 Continue to add rice and mix evenly, then add starch and mix well, just like making noodles. If the filling is too dry, add some more water (old soup is better), finally cover it with a lid or cover it with plastic wrap and let it rest for a while. 4 spread egg skins. Beat the eggs, put a little oil in a large spoon, pour in an appropriate amount of egg liquid (about a frying spoon), then turn the large spoon, and one egg skin will be spread out. Carefully peel it off and continue spreading the next one. Generally, 5 eggs can be used Spread out 5 or 6 egg skins. 5 packets of stuffing. Make a thin paste with flour beforehand.

Brush the egg skin with flour batter, then roll the meat filling into a long strip with your hands, spread it on top, and flatten it. 6. Close both sides and stick the egg skin with batter. 7. Put the water in the pot and steam it for 20-30 minutes. Remove from the pan and let cool before slicing. It can also be eaten with dipping sauce. Reference dipping sauce: balsamic vinegar + chili oil + coriander + MSG. 8 Very thin slices are the most pleasing to the eye when facing the sun.