Dry fried bells

Overview

(Baidu) Dry-fried bells are one of the famous traditional dishes of the Han people in Hangzhou, Zhejiang Province. It is recommended as one of the famous Hangzhou specialty dishes because of its bright yellow color, delicious flavor and crispness like a bell. The dry-fried bell bean curd has a skin as thin as a cicada wing and is as crispy as a bell when cooked into a dish, hence the name.

Tags

• snacks
• home cooking
• chinese banquet
• zhejiang cuisine
• old man
• afternoon tea
• spring recipes
• aniseed powder
• cooking wine
• ginger powder
• oily skin
• onions
• pork stuffing
• rapeseed oil
• sichuan pepper powder
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Add cooking wine, soy sauce, ginger powder, pepper powder, aniseed powder, salt, chopped green onion, etc. to the pork filling.

   

3. 3 Mix well.

   

4. 4 Spread out the oil skin and arrange the mixed pork filling on one side of the oil skin.

   

5. 5 Roll up the stuffing with oily dough.

   

6. 6 Roll into rolls.

   

7. 7 Cut into even pieces.

   

8. 8 Pour rapeseed oil into the wok and let it smoke slightly. When the oil is 50% hot, add the rolled rolls, flip them with chopsticks, and fry over medium heat until golden brown. Remove from the boiling oil and control the oil.

   

9. 9 Just dip it in sweet noodle sauce, salt and pepper, tomato sauce, etc.