How to make Hakka bundling board

Office workers usually cannot be too particular about lunch, after all, the conditions in the company are limited, so they usually eat in the cafeteria or go to restaurants outside. In this case, they must pay attention to dinner, otherwise the body's nutrition may not keep up. Hakka bundling is simple to prepare and very nutritious, it is worth recommending.

1. As shown in the picture: Soak the pickles for 2 hours, changing the water three times, wash them, chop them, and squeeze out the water from the pickles.

2. As shown in the picture: Wash the pork belly, chop it into minced meat, and season it with a small spoonful of salt, soy sauce, oyster sauce, cooking wine, and dark soy sauce.

3. As shown in the picture: peel the taro and cut it into cubes. Wash the green onion and shrimp and cut them into pieces for later use.

4. As shown in the picture: Heat the pan with cold oil, add garlic, ginger and marinated minced meat, stir-fry for 3 minutes, add green onion and dried shrimp, stir-fry for a while, divide into two parts, put on a plate for later use (do not add dried shrimp to the pickled vegetables)

5. As shown in the picture: Heat the pan with cold oil, add the chopped taro and garlic, stir-fry for 3 minutes, add the fried minced meat, simmer for one minute, turn the pan

6. As shown in the picture: Heat the pan with cold oil, add the chopped pickles and garlic, stir-fry for 2 minutes, add the fried minced meat, simmer for 1 minute, turn the pan

7. As shown in the picture: The materials are ready and can be wrapped

8. As shown in the picture: Take a plate, spread a piece of rice noodles, put in pickles, fold both sides, and then you can roll it up (the taro filling can be wrapped in the same way)

9. As shown in the picture: This is the pickled vegetable filling.

10. As shown in the picture: This is the taro filling.

The Hakka kuban dish is simple to prepare and will not take up too much of people’s time. You can make a dish in your spare time and enjoy the delicious taste. This is life.