Practice
1. Cut pork tenderloin and fat meat into pieces about 2 cm long, 1 cm wide and .3 cm thick respectively; Fry dried flat fish in oil pan, take out and grind; Sliced scallion; Chop the water chestnut into granules and squeeze the water.
2. Stir tenderloin and fat meat with white sugar, refined salt, monosodium glutamate, cooking wine, allspice powder, minced flat fish, condensed milk and duck egg white (egg yolk is used separately) evenly, marinate for about 5 minutes, then add scallion and water chestnuts, then add dry starch and stir to form stuffing, and divide into 1 pieces.
3. Put the bean curd skin flat on the chopping board, put a filling on one end of the bean curd skin, arrange it into strips, roll it tightly, wrap it into strips, cut the remaining bean curd skin along the edges of the strips, and glue the edge with egg white liquid. According to this method, 15 portions of stuffing were rolled to make fried spiced green body.
4. Add peanut oil to the wok. When it is heated to 6%, slide the green body one by one along the edge of the wok. When it is fried to reddish brown, take it out and drain the oil. Cut each spiced roll into five pieces and put it on a plate. When eating, according to the quantity, it can be served with mustard sauce, Chili sauce, garlic paste, coriander and radish acid.