Crispy bean meat roll

A few years ago, a friend gave me a bottle of Sihui specialty-Ren Noodles Fruit. It is sour, sweet and slightly spicy. It is very delicious. A large bottle of Ren Noodles Fruit was eaten by everyone in a few times, leaving only the water for soaking the fruit. At that time, I used the juice of the steamed kernels and noodles to make a sauce and poured it on this dish. It was sour and sweet, making it particularly appetizing. I remembered it today, so I made this dish.

Recipe Recommendations

green onion appropriate amount
coriander appropriate amount
bean skin 1 bunk

original
sneak
half an hour
ordinary

Steps for Crispy bean meat roll

Cut the pork into small pieces, chop it into minced meat, and place it on a plate. Put the carrot cubes, chopped green onion, and chopped coriander cubes on the plate. Add salt, soy sauce, pepper, cornstarch, and a little cooking wine, and stir it evenly in one direction.

Wash the bean skin and cut it into four slices.

Spread the mixed minced meat evenly on the bean skin. Then roll it up, and you can apply some egg liquid to the edges to make it more firm and not easy to loose.

Spread the rolled meat evenly with soy sauce. (If you don't want the color to be too dark, you can add some water to the soy sauce, and then use a sweeper to sweep the soy sauce back and forth on the bean skin.)

Put the rolled meat rolls in a steamer (the joints should be facing down to avoid spreading), and it will easily accumulate water when steaming on a plate.

After the water in the pan boils, put the steamer in and steam for 15 minutes over high heat.

Pick up another pot, add a little oil, put the steamed meat roll in and fry it slightly. When you see the bean skins bubble up, you can serve on the plate.

You can also make a sour and sour sauce or other flavor sauce and pour it on it or dip it into it.