1, first pour a proper amount of oil into a large iron pan and brush it once, then scoop up 1 spoon of ground slurry and pour it into the pan (pour the slurry into a circle along the edge of the pan), and then wipe the slurry evenly with a scraper.
2. After the slurry is spread evenly, it is basically formed. At this time, you can spread the beaten egg liquid evenly on it, or you can scrape it evenly with a scraper.
3. Cover it to facilitate the solidification of batter and egg skin. You can open the lid after a while. At this point, the batter and egg skin solidify and turn over.
4. Evenly sprinkle a layer of salt and pepper powder (pepper is added to the salt and pepper powder in Wuhan, because Wuhan people like the strong smell of pepper), and then evenly spread the steamed glutinous rice stuffing on the bean skin (put the glutinous rice stuffing on the periphery of the bean skin and finally spread it into a square).
5. After the glutinous rice stuffing is wrapped, it is basically square, and bean skin edges should be left around to facilitate the subsequent plastic steps. After doing this, sprinkle a layer of salt and pepper powder evenly.
6. Spread the fragrant bean skin stuffing (the stuffing is made in advance with fresh meat, mushrooms, bamboo shoots, dried bean curd and magnolia slices) and sprinkle some chopped green onion evenly. You can start plastic surgery at this time. Shaping is to fold the edge of the blank of the bean skin, wrap it with glutinous rice and stuffing, and then compact it with a shovel to make the whole pot of bean skin basically square.
7. The next step needs real efforts. Hold the sides of the cauldron with both hands, throw it hard and turn the whole bean skin over, sprinkle a lot of chopped green onion, and then sell it to the guests in pieces.