2. Production method: Wash the pheasant breast and cut it into filaments. 5 grams of onion is shredded, 15 grams is cut into onion segments. Shred ginger. Wash the oil and dry the water. Wash leek, add sugar to flour paste and mix well. Beat the egg white into foam with bamboo chopsticks, add10g flour and15g starch, and stir evenly to make egg paste. Add 25 grams of starch and a little water to make a paste.
3. Add 5g of salt, cooking wine, onion, shredded ginger and sesame oil into shredded chicken and mix well. Wipe the oil on the anvil, spread the starch paste, put the shredded chicken on the edge of the clean oil, put it in strips along the length, put 1 in the middle, marinate the leek, roll it into a roll with a thickness of 4 minutes, steam it thoroughly in the cage and take it out.
4. Add oil to the pot and heat it to 40%. Hang the pheasant roll in the egg paste and put it in the pot. Fry until solidified and take out. When the oil temperature rises to 60%, fry the pheasant roll until golden brown, remove the oil and cut it into 3 cm long sections, put it on a plate and pour sesame oil on it. Serve with onions, pasta sauce, salt and pepper.
Method 2:
raw material
White oil (175g), lean meat (150g), ham (40g), rose oil (a little), white sugar (a little), refined salt (a little), chestnut powder (a little), egg white (a little) and Deng flour (made in Guangdong).
manufacturing process
1. Slice white fat and lean meat into thin slices. White fat can be cut into 4 pieces, each 6 inches long and 4 inches wide, and lean meat can also be cut into 4 pieces, each 4 inches square. Add sugar, rose wine and salt, and you can taste it in ten minutes. Second, cut the ham into long strips, then spread the plain fat, spread the lean meat on the fat, put the ham in the middle and roll it into a tube. The roll mouth is evenly sealed with egg white and ground chestnut powder to avoid loosening. Now roll it in Deng flour, steam it in a cage for 15 to 20 minutes, take it out to cool, cut it into small discs with a thickness of 5 minutes, and fry it in a hot oil pan until golden brown.