100g prawn, 50g pork tenderloin and 50g chicken. 25g of winter bamboo shoots, 10g of Tricholoma 1 0g, 0g of eggs1each, 5g of flour15g. 0/0g of soy sauce/kloc-,0/0g of minced onion and ginger, 0/0g of monosodium glutamate/kloc-,0/5g of sesame oil/kloc-,and 0/0g of Shaoxing wine/kloc-.

manufacturing process

Clean pig oil, drain water with clean gauze, and cut into pieces 10 cm square, totaling 14 pieces. Wash pork tenderloin, winter bamboo shoots and chicken, and cut into thin shrimps 3 cm long, 2.5 cm wide and 0.3 cm thick. Wash prawns and Tricholoma, cut them into pieces with a thickness of 0.6 cm, put them in a bowl, add soy sauce, minced onion and ginger, monosodium glutamate, sesame oil and Shaoxing wine and mix well to make stuffing. Knock the eggs into a bowl to disperse, add flour and stir well to form an egg paste. Grease the chopping board, first spread the egg paste and then put the stuffing, roll it into a roll with a diameter of 2 cm and a length of 10 cm, and put it in a plate. Put it in a cage and steam it over high fire. Put peanut oil in the wok, heat it to 50% heat with medium fire (about 125℃), wrap the oil roll with egg paste, then dip sesame seeds in it, fry one by one in the oil until golden brown, take out and drain the oil, and put it in a plate to change the knife.