Old Beijing braised pork roll

Overview

How to cook Old Beijing braised pork roll at home

Add a little salt to the flour and scald it in boiling water
Scald the dough in boiling water and knead it into a dough of moderate hardness
Beat the eggs, spread them into egg skins and shred them, cut the cucumbers into shreds, and cut the tripe into shreds
Divide the dough into two pieces, the size is according to your preference. If you want the crust to be larger, the dough should be larger
Brush one side of the dough with oil
Stack the two doughs together and stick the oiled sides together
Use a rolling pin to roll the dough into a thin layer
Roll into thin slices
Heat the pan and put the dough into the pan
Fry the dough over medium heat until the dough turns slightly yellow and puffs up, then flip over and fry the other side
After the two sides are cooked, gently peel off the two pieces of dough
Spread the sauce on the dough
Put shredded cucumber, shredded egg skin and shredded tripe on the dough
Roll up the crust
Wrap in oil paper and complete