In the meantime, change into casual clothes and wash your hands.
Then put on thick kitchen gloves and rub the soaked bamboo skewers in the basin a few times to remove as much dirt as possible from the surface.
The reason for wearing thick gloves is to prevent being pricked by the splinters on the skewers.
After scrubbing, rinse the skewers several more times, then put them in a basket to drain before use.
Having finished these, Lin Xu started cutting the ingredients for frying.
Peeled potatoes and lotus roots are sliced and soaked in water.
The enoki mushrooms are de-rooted, wrapped with luncheon meat, and then skewered.
Don't put too many on one skewer; three per skewer is enough. Too many make them hard to fry, and being too close makes them difficult to cook evenly.
Next, take a sheet of tofu skin, wrap it around a strip of pork sausage, and stick a toothpick in it every centimeter.
