How to make crispy chicken rolls

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  1. Close-up.

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  2. Prepare the materials.

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  3. Cut the pork belly into fine dices, cut the dried onions into fine pieces, cut the water chestnuts into fine dices, and cut the green onions into fine pieces.chopped green onion.

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  4.Add oyster sauce, eggs, salt and cornstarch to the pork belly and stir until it becomes gluten-free.

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  5.Add the chopped shallots and water chestnuts and stir.

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  6.Add 80 grams of sweet potato flour, stir evenly, and the filling is completed.

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  7. Wrap the prepared filling with bean skin and roll it into a long roll.

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  8. Try to wrap it as tightly as possible when wrapping.

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  9.Put the chicken rolls into the bamboo steamer.

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  10.Steam over high heat for 15 minutes.

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  11. Steam and wait for the tofu skin on the surface of the chicken rolls to cool.

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  12.After cooling, put it into the oil pan and fry until the surface is slightly yellow.

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  13. After the fried chicken rolls have cooled, cut them into small pieces and put them on a plate.Sprinkle with chopped green onion.

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  14. Here is another close-up picture.