Hot and sour pork rolls

Hot and sour waist roll method:

Raw materials for making hot and sour waist rolls:

Four pig kidneys, 25g Shuifa Xiangru, 25g Shuifa yulanpian, 60g pickles and 6G dry pepper

Hot and sour waist roll production steps:

(1) Remove the fat skin of the kidney, wash it clean, remove the waist Sao, slice the kidney into 1-2 mm thick slices, add salt, cooking wine, scallion (5g), ginger (3G), soak for 4-5 minutes. (2) Remove the pedicel of Xiangru and wash it clean. Cut the yulanpian, the remaining green onion and ginger into shreds. Dry the pepper and pickle

Cut into pieces. (3) Sprinkle dry starch (12g) in egg white and stir to make a paste. Spread the waist piece with a clean cloth and put it flat. Apply about half of the egg white paste on the waist piece. (4) Put mushrooms, yulanpian and shredded onion and ginger under the waist piece evenly and roll them one by one. (5) Put the frying spoon on the high heat, pour in the large amount of cooked oil, and heat it to 40-50%. Dip in the egg white paste with the waist roll, and fry it one by one until it is yellow white. Then take it out. (6) Put the spoon on the fire,

Hot and sour pork rolls

Hot and sour waist roll is a famous traditional dish in Beijing. The color is golden and beautiful, the texture is soft, tender and fresh, with a little sour and spicy taste, not greasy and refreshing. It is made of pork kidney, mushroom and pickle.

Basic materials

There are 4 pork kidney, 25g Shuifa mushroom, 25g Shuifa yulanpian, 60g pickles and 6 dried peppers

Production method

(1) Remove the fat skin of the kidney, wash it clean, remove the waist Sao, slice the kidney into 1-2 mm thick slices, add salt, cooking wine, scallion (5g), ginger (3G), soak for 4-5 minutes.

(2) Remove the stem of Lentinus edodes and wash it clean. Cut the yulanpian, the remaining green onion and ginger into shreds. Cut the dried pepper and pickle into pieces.

(3) Sprinkle dry starch (12g) in egg white and stir to make a paste. Spread the waist piece with a clean cloth and put it flat. Apply about half of the egg white paste on the waist piece.

(4) Put mushrooms, yulanpian and shredded onion and ginger under the waist piece evenly and roll them one by one.

(5) Put the frying spoon on the high heat, pour in the large amount of cooked oil, and heat it to 40-50%. Dip in the egg white paste with the waist roll, and fry it one by one until it is yellow white. Then take it out.

(6) Put the frying spoon on the high heat, pour in a proper amount of cooked oil, heat up, stir fry the dried chili and pickle, and then add chicken soup, soy sauce and monosodium glutamate. Bring to a boil, mix with starch and water, and then hook into thick juice.

(7) Pour the fried loin roll into the frying spoon, flip it gently, hook the sauce, and then drop the sesame oil.

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