Cut the meat, green onions, ginger, cabbage and buckwheat, of course, the strongest to be in advance of the oil to fry, my mother would have liked to do cluck box in advance of the fried, if not fried directly into the easy to stick to the pan, into the green onions and ginger stir-fried after the meat.

Fried to seven minutes cooked into the cabbage, cabbage fried good and then put into the fried cucumber. Add soy sauce, dark soy sauce, a little vinegar, salt, and monosodium glutamate, and you're done. It doesn't look too good, I put a little too much soy sauce. But the dish came out quite tasty.

Here are some other ways to make the cluck:

Practice 1 Note: In this practice, the cluck skin is made by yourself, or you can buy it ready-made, and you can wrap it with any kind of veggie or meat stuffing and then deep-fry it.

Ingredients:

Main ingredient: mung bean noodles moderate amount of glutenous flour moderate amount

Ingredients: warm water moderate amount of meat filling moderate amount of egg moderate amount of batter moderate amount

Production steps:

1. Preparation of mung bean noodles, glutenous flour (the ratio of 3:1), an egg, meat;

2. Eggs knocked into the mix of flour;

3. Add some water to dilute;

4. Stir into a liquid batter

5. Heat oil in a pan and scoop in a spoonful of batter;

6. Turn the sides of the pan and spread into a pancake;

7. When one side is solidified, turn it over and cook it again;

8. Serve the pancake after it is cooked;

9. Cut the crust in the middle and spread the meat filling on one side;

10. One side smeared with meat filling;

10. rolled up the other side smeared with batter to seal;

11. all rolled up on a plate;

12. hot oil in the pan, sixty percent heat into the cackling fried;

13. to be one side of the qualitatively, turn over and then deep-fried;

14. you can also cut into rhombus-shaped pieces of frying (thought that this will be splashed with oil, it turns out that not);

14. Facts will not prove);

15. Frying after the oil out, the whole cut into diamond-shaped pieces;

16. Hot oil and then fried again;

17.