Pan-baked vegetables and vegetables

Ingredients: pork (175g), shrimp (75g), Japanese chestnut (1), vegetable leaves (3 or 4 slices), eggs (2), yellow rice wine (12.5g), salt (6.5g), flour (a little), monosodium glutamate (a little), chicken oil (a little), etc. Method: 1. After the pork is peeled and deboned, it is chopped into mud with shrimp, and the chestnut is peeled and broken, and then chopped into mud. Then put all the above three ingredients in a bowl, add salt, monosodium glutamate and a little lard to blend. 2. Wash the vegetable leaves, blanch them with boiling water, spread them flat on the chopping board, spread the prepared pork, shrimp and chestnut paste evenly on the vegetable leaves, press them into squares, cover the vegetable leaves with the meat paste, gently press the four sides flat, and cut them into 16-20 small squares, which is called dish combination. Then put the dishes on the plate with a knife and line them up. 3. Break an egg in a bowl, add flour and stir it into a thick paste, then beat an egg in and continue to stir it into a yellow paste that is not thick or thin. Fourth, use a clean pot, add 500 grams of lard and heat it (don't burn it too hot, it is easy to scorch it; If it's not hot, the paste will stick together, and then take the pan with oil in your hand, turn it slowly to make the oil split, then take the vegetables in your hand, dip them in yellow paste, put them in the pan, arrange them in rows, and bake them yellow. When baking, you should pick up the pot and turn it slowly, so that the dish will be fully fired and the color will be even. After baking, turn over and bake the other side (the arrangement is still the same). Finally, pour the lard, add chicken oil and clear soup, simmer with warm fire, and push the dishes together in the basin. Golden in color and fragrant in taste, there are no leaves on the surface, but it tastes like vegetables.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)