【Cuisine】 Beijing cuisine
【Features】 Eating it with pepper salt and pepper has a unique flavor and unique style.
【Ingredients】 600 grams of lean beef, 160 grams of deep-fried, 2 pieces of oil skin, 800 grams of vegetable oil (130 grams of actual consumption), 160 grams of wet starch, 1 gram of peppercorn powder, 28 grams of salt, 15 grams of green onion, 6 grams of minced ginger.
【Preparation process】 (1) After peeling off the fascia of the beef, chop it into small pieces and add the green onion and ginger. Add the grated bratted brasserie (120 g), peppercorns and salt, stirring well. Add about 180 grams of water in divided doses and stir continuously to form a homogeneous minced meat. (2) Spread the oil skin evenly and sprinkle with wet starch (preferably stirred into juice). The minced meat is made into two round strips (about 20 cm long), placed on the oil skin and rolled into rolls, steamed over high heat, and then removed to form a roll of fruit. (3) Put the finished rolled fruit on a clean cloth, roll it up and knead it, remove the cloth, let it cool and cut it into 5 to 6 mm thick slices. (4) Pour the stir-fry spoon into the vegetable oil, put it on the high heat and burn until it just smokes (about 70% heat), put in the rolled fruit slices, fry for 2 to 3 minutes, see the filling has turned red and then fish it out and put it on the plate.