Steps
1. The main ingredients used: star anise, cinnamon, strawberry, Scandinavian ginger, nutmeg, angelica dahurica, ginger. The modulation of the meat filling according to their own taste plus onion, ginger, garlic and pepper seasoning spare. 2. Beng meat practice: Select lean seven fat three pork, cut large sections of pork under the pot of boiling water, blanching to remove the blood froth. 3. blanched pork cooled, with a knife, cut into 10 centimeters long, 5 mm thick slices of meat. 4. casserole pot sitting in the water to put in the seasoning, water heat into the cut slices of pork. 5. high heat to boil and then into the Reduce the heat to low and simmer for 1.5 hours. 6. For the oil skin rolls, use a knife to cut the fresh oil skin into desired sizes, then spread the seasoned meat mixture on the wide side of the cut soybean oil skin and roll up. 7. Wipe the mouths of the rolls with the egg mixture to make them even, and then seal. 8. Heat oil in a pan, and then add the rolls and deep fry them to a golden brown color. 9. For the tofu stuffed with meat, make a hole for the deep-fried tofu puffs and put the seasoned meat mixture in the hole with chopsticks. Use chopsticks to make a hole in the deep-fried tofu foam and slowly stuff it with the seasoned pork filling, sealing it with egg wash when done. 10. Heat oil in a pot, add the tofu foam when the oil is 70% hot and deep-fry it. 11. Side dishes for Bengbeng Bolognese rice: seaweed, oiled rolled-up tips, gluten rolls, hard-boiled eggs, and tofu foam stuffed with pork. 12. Add the side dishes to the casserole dish used for cooking the meat and cook gently over a low heat for 1 hour. Side dishes are heated in the old soup containing boiled Beng meat, between each other, complement each other since the formation of one, unique flavor.