The method of making Hakka fermented skin rolls

Need ingredients

tofu skin

15 × 15, dozens of sheets

pork

250 grams

Barbecued Pork

250 grams

mung bean sprouts

1000 grams

small shrimp

70 grams

Sweet Rolls of dried bean milk creams

100 grams

Dried radish

150 grams

garlic

200 grams

salt

appropriate amount

corn oil

appropriate amount

Corn Starch

appropriate amount

water

a little

Method steps

1. Prepare ingredients: 1. Wash the mung bean sprouts thoroughly. 2. Separate the garlic stems and chop them separately. 3. Chop dried radish. 4. Cut the char siu into small pieces. 5. Cut pork into small pieces. 6. Clean the shrimp thoroughly. 7. Cut sweet Rolls of dried bean milk creams into shreds.

2. Cut the Rolls of dried bean milk creams skin into a 15 × 15 square for standby

4. Add salt, oil and stir fry sweet Rolls of dried bean milk creams, shrimp and pork respectively

6. Stir fry dried radish until fragrant and cooked

8. After all ingredients are cooked

10. Mix evenly

12. Roll forward twice (as shown in the picture)

14. Roll it again and apply a little corn starch slurry on the top (as shown in the picture)

16. Pack everything according to the previous steps.

18. Take a bite out of the pot, your mouth is full of fragrance, it's so delicious!

Tips

1. Do not add too much salt to each stir fry, remember! A lighter one is better, but this rotten skin roll is too salty and not delicious!

2. No need to add MSG to the recipe! Chicken essence! Because sweet Rolls of dried bean milk creams, shrimp and barbecue all have sweet taste, there is no need to put chicken essence and monosodium glutamate!

3. Be sure to fry over low heat in a hot pot, as it can easily burn over high heat. Moreover, the filling is already cooked, so we just need to fry the skin until golden brown.

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