Wuhan Beef and Bean Peel

On the first day, soak the rice, mung beans, and glutinous rice in water. Beef, Lu Ganzi, and shiitake mushrooms are marinated with soy sauce, light soy sauce, dark soy sauce, and Shaoxing wine. Soak overnight. The next day, add a small amount of water to the rice and mung beans to form a paste.

2. Filter out the rice green soybean milk with a sieve. If the concentration is not enough to form a complete dough, a small amount of flour can be added.

3. Steamed glutinous rice. Stir fry slowly over low heat with oil, warm water, and salt.

4. Dice beef, shiitake mushrooms, fresh bamboo shoots, and dried glutinous rice. Use lard and slowly add brine, let them absorb the brine and stir fry into filling. To taste it, you can add some soy sauce and salt in moderation. Add some pepper and start cooking.

I am using a non stick pot with a diameter of 28cm. Add lard and heat the pot. Turn down the fire, scoop up rice and green soybean milk, and spread it into skin. Wait for the skin to form, beat an egg on top, stir with a spatula, and cover the entire skin. Wait for the eggshell to form, carefully flip the eggshell over.

6. First, spread the glutinous rice on the eggshell, not too thick. Sprinkle the braised beef filling on top of the glutinous rice as much as you can, the more the better, the more delicious it will be. Finally, sprinkle some scallions. Fold the egg crust on all sides of the filling, flip it over, and place the complete side facing up on a plate. Sprinkle some pepper and scallions.

7. Cut the bean skin into small pieces with a knife, which is more delicious. You can serve the table now. Wuhan beef and bean skin with a fragrant and absolutely delicious taste!