Peanut oil 1 kg

Lard150g

250g shredded winter bamboo shoots

Lentinus edodes100g

250 grams of lean meat

Shredded cabbage, bean sprouts and salt.

Rolls

Burrito (6 sheets)

characteristic

Drum shape, golden color, crispy skin and fragrant stuffing.

manufacture craft

1. Wash pork belly and put it in a cold water pot to boil;

2. Boil for a while after boiling (remove the floating foam of blood), take it out, and then wash it with cold water;

3. Cut the scalded and washed meat into small pieces and drain;

4. Heat the pot with high fire, add the ginger slices and saute;

5. Put down the meat and stir-fry the meat until it is oily;

6. Add cooking wine and stir fry;

7. Add soy sauce and stir-fry the meat evenly;

8. Add water until the meat is just submerged;

9. Add a pot cover and boil the water with a big fire;

10. Add sugar and stir well with a spoon;

1 1. Turn to a small hot pot cover and simmer;

12. 15 minutes, then stir-fry and simmer;

13. After about 15 minutes, the meat has turned color, then stir-fry with sugar and continue to stew;

14. After about 10 minutes, the gravy is viscous;

15. Turn to high fire and stir-fry with a spoon until the juice is collected until the gravy is thick and the meat is ruddy;

16. Take 250g of flour and mix it with water to form dough;

17. Cut the dough into small balls and roll them into thin dough sheets for later use;

18. Wash the green onions, soak them in clean water, cut them open and shred them for later use;

19. Put the dough in a pot, steam it, take it out, and wrap the braised pork and onion (or cucumber).

Process tips