Spiced bacon roll(wu xiang xun rou juan )

Spiced bacon roll

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: cut the meat into small pieces and mince the garlic and ginger.

Step 3: put the meat in the cooking machine.

Step 4: beat into minced meat or mashed meat, add water ratio is 10:1

Step 5: stir well, then add garlic and ginger powder, stir well.

Step 6: prepare the seasoning.

Step 7: add laochuxiang oil wine, salt and mushroom essence and mix well.

Step 8: Mix 2 spoonfuls of flour until there is no dry powder.

Step 9: mix well.

Step 10: put a piece of tofu skin on the chopping board and spread the meat paste evenly on the tofu skin.

Step 11: then roll it up.

Step 12: roll up.

Step 13: bring the water to a boil and steam 12 for 10 minutes.

Step 14: dry the frying pan, put a piece of tin foil on it, pour some sugar and spread it.

Step 15: put on a drawer again, put the steamed meat roll on it, cover it and smoke for 8 minutes.

Step 16: look after smoking.

Step 17: let it cool down and cut into several sections.

Materials required:

Pork leg: 3% fat, 7% lean

Rotten skin: (1000 pieces)

Water: moderate

Flour: 2 teaspoons

Ginger and garlic: right amount

Old style: 1 spoonful

Sesame oil: right amount

Cooking wine: 1 teaspoon

Salt: right amount

Mushroom essence: moderate amount

Note: 1. Beat the meat or cut it into pieces. 2. The order of seasoning is very important. Don't mess up. 3. When fumigating, a piece of tin foil will not dirty the pot. It saves the trouble of washing the pot.

Production difficulty: ordinary

Process: fumigation

Production time: half an hour

Taste: spiced

Chinese PinYin : Wu Xiang Xun Rou Juan