1. Chop onion and ginger for later use.

2. Add a spoonful of cooking wine, a little salt and a little soy sauce to the meat stuffing and mix well.

3. Add onion ginger and an egg and mix well. Cut the bean skin into rectangles for later use.

4. Put a proper amount of meat on one end of the bean skin, roll it up like a spring roll, and seal the top with starch water.

5. put a little oil in the pot, put the wrapped meat roll in, and seal it down.

6. Fry on one side, turn it over and fry on both sides, and the meat roll will become brittle and hard.

7. Add half a bowl of water to the pot, add a little sugar, a little soy sauce and a spoonful of oyster sauce.

8. Collect the juice on low heat and take it out when the soup in the pot is dry.

Cooking tips

1, carrots and fungus can be added to the meat stuffing, whatever you want (you know, I want to eat pure meat drops ~ ~ ~).

2, vegetarians can also add vegetarian stuffing, and fans can be anything.

3. When rolling meat rolls, don't put too much meat stuffing, so as not to leak the stuffing (I am greedy).

4. after the meat roll is rolled, it is sealed with starch water or flour water, which is not easy to spread.

5. Fry the meat roll with low fire, with the seal facing down. It is not easy to disperse after setting (it can also be fried and set).

6. If you want to eat something crisp, you can fry it until it is cooked. If you want a delicious version like me, then choose the latter.