1, raw materials: 350g of skinless pork, 4 eggs, clean pork mouth strips100g, clean pork tripe100g, water-soaked magnolia tablets100g, 25g of water-soaked mushrooms, 75g of barbecued pork, 5g of monosodium glutamate and clean pork heart.

2. Practice:

(1) Soak rice and mung beans, add150g water and mix them in a food crusher for pulping, and the finer the better.

(2) Cut pork, pork mouth strips, pork belly, magnolia slices, mushrooms, barbecued pork and pork into diced shapes, and add proper amount of monosodium glutamate, Shaoxing wine, soy sauce and refined salt to make stuffing.

(3) Wash the glutinous rice, soak it for eight hours, drain the water, steam it over high fire and air it. Add 50g of lard, a little salt and 250g of water to the cooker, add glutinous rice and stir-fry until the rice is thoroughly fried.

(4) Spread the bean paste into skin in a frying pan, beat in eggs and spread evenly, and cover the pot. Burn the ripe skin. Loosen the skin around with a shovel, turn it over, sprinkle salt10g, pour the glutinous rice into it, spread the stuffing evenly on half, and fold the glutinous rice and pulp skin in half.

(5) Pour lard along the edge of bean skin, raise the oven temperature and fry for a while, cut into small pieces while frying, then pour 45g of lard, and take out the pot.