Method :
Chop the beef
and pork fat, cut the hotbed chive into 1cm long mix with 1 tsp of
spring onion shreds and seasoning, stir carefully. (beef filling)
Spread the rice
flour skin open, cut into half and put 1/4 of beef fillings on each half.
Roll into long rod and cut into two sections. When water is boiling, put
these rolls to steam over high heat for 6 minutes. They can be served by
dipping different sauce according to individual taste.
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