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How to make Three Fresh Doupi? Detailed steps are here!
People who have been to Wuhan, Hubei, should have tried the delicious dish of Three Fresh Bean Skin. This is very popular locally and has even become a very traditional local snack. This kind of bean skin contains fresh meat, fresh eggs, and fresh shrimp, hence the name Three Fresh Bean Skin. Long ago, local people in Wuhan would make Three Fresh Bean Skin to eat during the Spring Festival and other holidays. With the improvement of people’s living standards, healthy and delicious snacks have become a part of daily breakfast. While enjoying the delicious taste, they can also supplement protein, riboflavin, carbohydrates, and various mineral elements, providing valuable nutrition for the body. Therefore, the following will introduce the process of making Three Fresh Bean Skin in detail.
How to make three fresh bean skin:
【Ingredients】: 350 grams of peeled lean pork (70% lean, 30% fat), 25 grams of dried mushrooms, 200 grams of fresh shrimp, 100 grams of dried enoki mushrooms, 75 grams of char siu pork, 175 grams of cooked lard, 100 grams of clean heart, 10 grams of cooking wine, 100 grams of clean mouth, 4 eggs, 100 grams of clean tripe, 35 grams of fine salt, 700 grams of glutinous rice, 5 grams of MSG, 200 grams of rice, 50 grams of soy sauce, 100 grams of mung beans.
【Method】:
1. Grind the mung beans into a powder and soak in clean water for 4 hours, remove the shell and clean, wash the rice, soak in clean water for 6 hours, mix with the mung beans and grind into a fine slurry (20% mung beans, 80% rice).
2. Clean the pork, cut into cubes about 6.5 cm wide and 3.3 cm thick. Put the tripe, heart, and mouth into the pot, add enough water to cover, boil on high heat for about 1 hour, then add the pork and boil together, add soy sauce, cooking wine, MSG, fine salt, and 500 grams of water, simmer until cooked and seasoned, remove and cool, cut into cubes like mung bean-sized pieces together with the char siu meat. Cut the mushrooms and enoki mushrooms into small cubes, boil separately in boiling water for 10 minutes, remove and dry. Clean the fresh shrimp.
3. Place the wok on high heat, pour in cooked lard, heat, add enoki mushroom cubes and stir-fry for 5 minutes, then add the mushrooms and cook for a few more minutes, pour in the cooked meat sauce and cook for 10 minutes, then add pork cubes, fresh shrimp, tripe cubes, heart cubes, and char siu meat cubes into the pot and cook for another 10 minutes, until all the ingredients in the pot are fully cooked and seasoned, and the sauce is gradually cooked dry, then remove from heat to make the filling.
4. Wash the glutinous rice, soak in clean water for 8 hours, drain the water, steam in a bamboo steamer with boiling water using high heat. After slightly cooling, place the pot on medium heat, add cooked lard, fine salt, and warm water, stir-fry until the glutinous rice is seasoned and well-cooked, then transfer to a bowl to keep warm for later use.
5. Place the pot on the stove, brush the pot with a little oil and water, wait until the pot is red and slippery, pour the mung bean rice batter into the pot, quickly spread it evenly around the pot using a clam shell, forming a round bean skin, crack in 4 eggs, spread evenly in the same manner, cover the lid, reduce the stove fire, and cook for 1 minute to make the skin熟.
6. Use a small iron spatula to loosen the cooked skin around the edges, turn the bean skin over with both hands, sprinkle in fine salt evenly, then spread the cooked glutinous rice evenly on the skin, sprinkle in the cooked meat filling and scallions, fold the edges of the bean skin neatly, wrap the rice and meat filling together, pour in cooked lard along the edge of the bean skin, fry while cutting into small pieces, quickly flip over, pour in more lard, and then remove from heat, serving in separate dishes.
