Blow the bell
By OdaBeer
Every New Year, my mother-in-law always makes fried bells, crispy skin, fresh pork, and her son loves them. So I learned to do it myself, and I learned to do it while doing it. This level seems to be no less than that of my mother-in-law.
Recipe Recommendations
- putrid skin five
- eggs one
- salt two spoons
- chicken essence half a spoonful
- onion five
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Blow the bell
1
Chop fresh pork into minced pieces, add salt, chicken essence and chopped green onion, and mix well.
2
Spread evenly on the rotten skin with a layer of egg liquid and lay flat. Then evenly place the minced meat on one side.
3
Carefully roll up the rotten skin and seal it with egg liquid.
4
Cut the rotten meat roll into small pieces.
5
Pour oil into the pan and heat it up.
6
Add the cut rotten skin rolls and fry until golden brown.
7
Remove from the pot and plate.