Mung Bean Cake

Taste: Salty and Fragrant; Cooking Method: Stew; Time: Ten Minutes; Difficulty: Ordinary.

Detailed Steps for Cooking Mung Bean Cake

Well-Risen Dough

Knead the Dough

Roll into a Rectangle and Spread with Cooking Oil

Spread the Oil Evenly and Sprinkle with Fermented Flour

Roll into a Strip and Coil from One End to the Center

Seal the End at the Bottom

Roll into a Round Cake and Set Aside

Cut the Pork Belly into Thin Slices

Stir-Fry the Scallions, Ginger, and Garlic until Fragrant, then Add the Pork Belly and Stir-Fry until it Changes Color

Add One Tablespoon of Northeast Soybean Paste and Mix Well

Add Cleaned Mung Beans, Potato Chunks, and a Little Salt (Northeast Soybean Paste is Salty)

Add Water, but Do Not Cover the Mung Beans Completely to Avoid Soaking the Cake when Boiling

Place the Raw Dough on Top of the Mung Beans and Potatoes, Cover the Pot, and Stew over Medium Heat until the Soup is Almost Dry

Use a Knife to Cut a Cross in the Pot, Divide into Four Parts, and Cut Each Part in Half to Make Eight Pieces

Plate and Serve