1, 400g soybean biscuit. 100g pork leg, 25g shrimp, 25g cooked winter bamboo shoots, 15g egg white, 15g Shaoxing wine, 15g onion, 10g ginger, 5g salt, 3g sugar, 10g soy sauce and monosodium glutamate 2. Salt and pepper 5g, starch 15g.

2. Chop the pork leg and shrimp into minced meat, put it in a bowl with bamboo shoots, and add Shaoxing wine. Mix onion ginger juice, salt, sugar, soy sauce and monosodium glutamate into flame. Soybean Zhai cake is cut into two pieces from the edge of the cake with a knife, and then the meat stuffing is inserted separately, and the stuffing is gently pressed by hand and extended to the edge of the cake. Beat the egg whites into beaten eggs, and add dry starch to make a beaten egg paste.

3. Heat the wok and scoop in peanut oil. When it is 60% hot (about 150℃), hang the egg paste on the edge of the green money cake and fry it in the oil pan until golden brown. Light another pot and add sesame oil. Add chopped green onion, money cake, sprinkle with pepper and salt and serve.