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1
Put a little olive oil in the pot, add onion, ginger and dried chili and fry until fragrant. -
2
Add light soy sauce, oyster sauce, steamed fish soy sauce, sugar, chicken essence, then add an appropriate amount of boiling water, bring to a boil and cook for a while. -
3
The ratio of rice rolls and water is 1:1.5. -
4
Stir evenly. -
5
Put a little olive oil. -
6
Brush the gong on which the cold skin is spread with oil, pour an appropriate amount of rice roll juice, add egg liquid, lettuce, meat filling, and chives. -
7
Put it into a pot of boiling water and close the lid. -
8
Simmer until it bubbles. -
9
Use a scraper to roll up the dough and put it into a plate, then pour the sauce over it. Finished product.
Tips
1. The ratio of powder to water is 1:1.5, stir thoroughly and evenly.
2. A shallow layer of gong base powder juice is enough, and it should not be spread too thickly.
3. Brush the bottom of the gong with oil to prevent sticking.