The homely practice of dry-fried bells

Introduction: (Baidu) Dry-fried bell is one of the traditional Han dishes in Hangzhou, Zhejiang Province. Dry-fried bells made from tofu skins, a well-known specialty of Hangzhou area, are popular with diners for their bright colors, bright scents and crispy bells, which are pushed into the list of Hangzhou’s signature dishes. Dry-fried bells are as thin as wings, and crisp as bells when cooked, so name it.

Main ingredients: oil skin 200g, pork filling 350g

Accessories: onions, wine, salt, rapeseed oil, soy sauce, ginger powder, pepper powder, large powder, etc. are appropriate

Duration: 10-30 minutes

The practice step of dry frying a bell:

1. Prepare all ingredients

2. Pork stuffing into the wine, soy sauce, ginger powder, pepper powder, large powder, salt, onions and so on.

3. Mix well

4. Spread out the oil and put the mixed pork filling on the side of the oil.

5. Roll up the filling with oil

6. Roll into such a roll

7. Cut into even pieces

8.Code plate (free)

9. Frying pan poured into rapeseed oil, slightly smoke, when the oil is cooked to 50% heat into the rolled oil roll, with chopsticks flipped, medium-fire fried to golden, boiling oil out of the pot control oil.

10.OK, can be eaten with sweet pasta sauce or pepper salt, ketchup, etc

Tip: I use wet oil skin, if you use dry oil skin need to soak its warm water soft Oh.