Five-spice rolls with southern Fujian specialties. One and a half kilos of front leg meat, clean it. If you wash pork, it is best to wash it with warm water, so that it is cleaner. Another kilo of horseshoe can increase the crisp taste and prepare some red onions for dicing. If you can't buy this kind of red onions in some areas, you can use them directly instead of red onions, mainly because this will be more fragrant.

just chop it a little bit grainy. Separate the washed shallots and whites, cut them into small pieces. The total amount of these shallots and red onions is about 4 grams. Prepare half of the shallots and cut the horseshoes into small pieces, and then chop it slightly. Don't cut off the pigskin. Slice the pork first, and then chop it finely. Friends don't use that meat grinder directly to save trouble. It's best to chop it by hand. It will be more delicious if it is grainy, and it will be too broken if it is chopped by that meat grinder.

chop up the pork and put it into a pot. 8g of this pork, pour in 5g of horseshoe, shallots and red onions, beat in three eggs, add a little Jiang Mo, add about 15g of salt, chicken essence, white sugar, soy sauce, and finally 5g of important spiced powder. First, mix all the ingredients evenly. This spiced roll must be made by us to accompany with porridge at night. Knead it all, and pour in 3 grams of sweet potato powder. Traditional Minnan spiced rolls are made of sweet potato powder, and other places are called sweet potato powder. Knead it into a relatively dry state. I bought 5 yuan of bean skin, which is sold in this dry goods store. If it is not available in other areas, it is also sold online. Just spread the meat stuffing into long strips, roll it up when it is almost spread, and both sides can be closed, or cold water can be put into the pot without closing, and steam it for 2 minutes after turning on the fire.

The spiced roll has been steamed. Actually, it can be eaten after steaming, and it tastes very delicious now. But our family likes to eat it with porridge after frying. Cut the spiced roll into thick slices of about two centimeters with an oblique knife, and cut it into three pieces tonight. If you can't eat it all at once, you can put it in the refrigerator. When the oil temperature is 5% hot, put the spiced roll in, and fry it slowly with medium and small fire. Don't flip it when you go down. When the skin is hard, you can push it with chopsticks a little. When the spiced roll is fried for five minutes and the skin is obviously crispy, you can fish it first. Then we raise the oil temperature and fry it again, which will make it more brittle. Pour it into the spiced roll again and fry it for about 1 seconds, and you can fish it up.