How to fry five spices?

1. Cut pork tenderloin and fat meat into pieces with a length of about 2 cm, a width of 1 cm and a thickness of 0.3 cm respectively; Frying the dried flat fish in an oil pan until cooked, and taking out and mincing; Sliced scallion; Chop the water chestnut into granules and squeeze out the water.

2. Stir the tenderloin and fat meat with white sugar, salt, monosodium glutamate, cooking wine, spiced powder, minced flat fish, condensed milk and duck egg white (egg yolk is used separately), marinate for about 5 minutes, then add scallion and water chestnut, then add dry starch and stir into stuffing, which is divided into 65438+.

3. Put the bean curd skin flat on the chopping board, put stuffing on one end of the bean curd skin, arrange it in strips, roll it tightly, wrap it in strips, cut the remaining bean curd skin along the edges of the strips, and glue the edges with egg white liquid. According to this method, 15 portions of stuffing were rolled into fried spiced green body.

4. Add peanut oil to the wok. When the wok is heated to 60%, slide the blanks one by one along the edge of the wok. When fried to reddish brown, remove and drain the oil. Cut each spiced roll into five pieces and put it on a plate. When eating, it can be served with mustard sauce, Chili sauce, garlic paste, coriander and radish acid according to the amount.