Crispy fried spring flower meat
Wash and shred pork tenderloin, shiitake mushrooms, spring shoots, green onion and ginger separately
Heat 25 g of oil in the spoon and sauté the shredded meat slightly
Add soy sauce, salt, rice wine, shredded green onion and ginger, shredded bamboo shoots, shredded mushrooms and a little clear soup and msG
Use wet starch to form a thick mustard, add sesame oil and stir in the cabbage as the filling
Beat the eggs in a bowl and stir well with an appropriate amount of salt and wet starch
Heat the hand spoon, rub it with oil and hang the egg mixture into small egg skins
Mix the flour into a paste with primer water
When the noodles are opened, (the gluten is opened), it becomes a fermentation paste
Then stir in an appropriate amount of lard and alkali
The sautéed filling is rolled into a 5 cm long roll with the skin of the egg, cover the mouth with batter, and dip the fermented paste
Fry in 80% hot oil until it is yellow and cooked, remove and plate.
