The practice of five spices, how to eat five spices well, and the daily practice of five spices

condiments

Pork1500g

condiments

red onion saloon

500 grams

Soybean milk skin

13 sheets

condiment

salad oil

Proper amount

monosodium glutamate

Half spoon

Light soy sauce

Two spoonfuls

five spice powder

1 Bao Xiao

Sweet potato powder

10g

White granulated sugar

1 spoon

The practice of spiced rolls

1. Wash and slice the meat.

2. Add soy sauce and sugar, mix well and marinate for 3-4 hours (more delicious overnight).

3. Peel the onion, wash it and cut it into thin slices.

4. Cut the rotten skin into two pieces with scissors.

5. Add chopped red onion, monosodium glutamate and spiced powder to the marinated meat, and slowly add appropriate amount of sweet potato powder to make the filling sticky.

6. Take some sweet potato powder, wet it with raw water and then rush into some boiling water to make it paste.

7. Put the bean curd skin flat on the chopping board, take the stuffing and put it at one end of the bean curd skin, first roll up the bean curd skin at the bottom, and then fold the bean curd skin at both sides into a long roll in the middle.

8. When a small part of the rotten skin is left, apply a little batter on the unfolded rotten skin and stick it firmly to form a spiced curly black body.

9. Put the oil pan on a medium fire. When the oil is cooked to half-cooked, add the spiced black body and fry until the surface is golden. Fry the whole pot. After the spiced roll rises to the oil surface, stir-fry it evenly with chopsticks. After golden brown, take out and drain. Slice and eat.