Dry fried bell is an authentic snack in old Beijing, which belongs to traditional cuisine. Dry fried bell is a famous dish in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. Because its skin is as thin as cicada wings, it is as crisp as a bell when eaten as a dish. Duck Bell is improved from the classic Huaiyang dish "Dry Fried Bell", and the stuffing is changed into diced leek and duck, which makes the dish crisp, fragrant and delicious. ?

There are some big differences between these two dishes: duck bell and dry fried bell. It is improved from the traditional Huaiyang dish "dry fried bell", and the stuffing is changed into leek and duck, which is crisp and delicious. Batch prefabrication: 500 grams of duck breast is cut into pieces; 500 grams of leeks are cut into powder. Heat oil in the bottom of the pot, add minced leek and minced duck, stir well, and add appropriate amount of salt, monosodium glutamate, pepper, sugar and sesame oil to make stuffing. Spread bean skin with oil, spread a proper amount of stuffing, wrap it into a flat long roll, seal it with egg liquid, spread bread crumbs, and put it in the refrigerator for freezing.

Cooking process: heat the oil to 40% heat. Fry a duck roll until the surface is golden and floating. Cut into pieces and serve. Decorate with Toona sinensis buds and red pepper rings. Wash pork tenderloin, cut into minced meat, add eggs, monosodium glutamate, salt and Shaoxing wine and mix well. In addition, push off the hard edge of the bean curd skin (if the bean curd skin is flat, you can put it on a steamer to soften it with steam), then put the mixed pork stuffing on the small half of each bean curd skin, flatten it hard, roll it into a cylinder (not too loose or too tight), and dip it in a little water to make it stick together. If the method is completed, cut it into 3 cm long pieces with a knife and put it on a plate for later use.

Put the wok on medium heat, add cooking oil, and heat it to 50%. Put the tofu skin roll in the hand spoon, continue to rotate, and fry for 2 minutes until Huang Liang is crisp. Take it out with a colander, drain the oil and put it in a basin. Serve quickly with sweet noodle sauce, onion, pepper and salt. In the process of frying this dish, we should master the oil temperature, put warm oil into the pot, and boil the oil out of the pot.