Okara Meat Patty
Eggs: Moistening dryness
Story
Eggs: Moistening dryness
Ingredients
Okara
Flour
Eggs
Minced meat
Instructions
1
Step 1
For the meat filling, prepare it just like dumpling filling; I won't go into details here.
2
Step 2
Okara.
3
Step 3
Eggs.
4
Step 4
Flour.
5
Step 5
Pour the okara into a bowl.
6
Step 6
Add an appropriate amount of flour, one egg, and a pinch of salt, then mix well.
7
Step 7
The consistency should be like a batter, not too dry (you can add some soy milk if there isn't enough moisture).
8
Step 8
Heat a flat-bottomed pan and add a little oil.
9
Step 9
Use a spoon to scoop a spoonful of bean dregs batter and spread it evenly.
10
Step 10
Then add some meat filling and spread it evenly using chopsticks.
11
Step 11
Scoop another spoonful of batter.
12
Step 12
Fold it up.
13
Step 13
Fry one side until done, then flip to fry the other side.
14
Step 14
It is done when both sides are golden yellow.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
