Practice of three fresh bean skins:

Raw materials: 350g of skinless pork, 25g of water-soaked mushrooms, 200g of fresh shrimps, 0/00g of water-soaked magnolia slices, 75g of barbecued pork, 0/75g of cooked lard, 0/00g of clean pig heart, 0/0g of cooking wine and 0/0g of clean pork strips.

1. Grind mung beans and soak them in clear water for 4 hours, remove shells and wash rice, soak them in clear water for 6 hours, and mix them with mung beans and grind them into fine pulp (20% mung beans, 40% rice).

2. Wash the pork and cut it into pieces about 6.5 cm wide and 3.3 cm thick. Put pork tripe, pork heart and pork mouth strips into a pot, soak them in clear water, cook them on high fire for about 1 hour, then add pork and cook them together, add 500g of soy sauce, cooking wine, monosodium glutamate, refined salt and clear water, stew them, take them out, let them cool, and cut them into peas with barbecued pork. Slice and dice Lentinus edodes and Magnolia Officinalis, put them in a boiling water pot, cook for 10 minutes, and take them out to dry. Wash the fresh shrimp.

3. The wok is on fire, add cooked lard to heat it, add sliced Flos Magnoliae for 5 minutes, add mushrooms for a few times, pour the cooked gravy into the wok to cook for 10 minute, and then add diced pork, fresh shrimp, diced pork, diced pork belly and diced pork to the wok to cook for 65438+.

4. Wash the glutinous rice, soak it in clear water for 8 hours, take it out and drain it, put it in a cage and steam it with boiling water. Take it out and cool it a little, then put it in a pot over medium heat, add cooked lard, refined salt and warm water and stir well. Stir-fried glutinous rice after seasoning, put it in a basin and keep warm for later use.

5. Put the pot on the fire and brush it with a little oil and water. When the pan is red and slippery, scoop the mung bean rice slurry into the pan, quickly scald the pan core slurry up and around with mussel shells into round bean skins, beat in four eggs, spread it evenly in the same way, cover it, reduce the heat, and bake until the mature skins 1 min.

6. Loosen the periphery of the cooked skin with a spatula, turn the bean skin over with both hands, sprinkle with refined salt evenly, spread the cooked glutinous rice evenly on the skin, sprinkle with fried minced meat and chopped green onion, fold the corners around the bean skin neatly, wrap the rice and minced meat, pour cooked lard along the edge of the bean skin, cut it into small pieces while frying, turn it over quickly, pour cooked lard, and plate.