Chinese scented bottles

Ingredients

For 2 servings

• •300 g 300 g sausage flesh
• •2 2 eggs
• •50 g 50 g of rice vermicelli
• •4 c. à soupe 4 tablespoons of cornstarch
• •1 1/2 teaspoons of ground ginger
• •1 c. à café 1 teaspoons of sichuan pepper in grains
• •1 1 star badiane
• •1 pincée 1 pinches of salt

Method

1. 1.Roast the badian stars and Sichuan pepper in a skillet over low heat and without fat for 3 4 minutes while watching.
2. 2.In a saucepan with boiling water, cook the rice vermicelli 5 minutes. Drain them well and cut them into 10 cm long pieces.
3. 3.In a salad bowl, mix sausage flesh, vermicella, ginger, badian and ground pepper. Beat the eggs on a plate.
4. 4.Form 6 balls and roll them in the beaten egg.
5. 5.Fry the rest of the egg to get a very fine omelet. Cut thin strips with.
6. 6.Place the pellets in a steam basket with the omelette strips placed on them. Cook 18-20 min.