Rou Jia Mo

all seasoned readed and fried one trout filleted 6 medium shrimp six slices off procuttio six toasted and garlic buttered hoagie loaves lettuce tomato pickles fried onion with Specail sauce 6 tablespoons of yogurt 5 tablespoons of mayo 1 teaspoon of garlic 1 tablespoon of chives 1 tablespoons of tarrogen 1 tablespoon of lemon juice 1 tablespoon of chopped green pepper 1 tablespoon olive oil 2 tablespoons of hopped bacon bits 6 burgers cooked well to medium 12 slices of cooked bacon 6 slices of provolone 6 slices of cheddar 1/2 cup of fried onions mayo lettuce tomato in a muffin pan place eggroll wrapper add 1 tablespoon of butter each add one slice of porcuttio chop olives 2/3 cups of black olives 3 tablespoons of olive oil 2/3 cup of chopped onions 2/3 minced mushrooms 3 tablespoons of minced garlic 1 teaspoon of cayeenne pepper 2/3 cups of chopped bacon 2/3 chopped sundreid tomatos 4 tablespoon of golden current or rasians 5 tablespoons of chopped green pepper 1 tablespoon of celery sed 2/3 cup of grated parmesean 1/2 cup of chopped asparagus add to a pan all the veggies (except the parmesans cheese) cook until onions are tranlusent add parmesean and remove from heat add 4 tablespoon of sweet port or sherry 1 tablespoon of fish stock 1 tablespoon of lemon juice cut pork loin into 1&1/2 inch pieces salt and pepper deep fry for about ten minutes nearly cooking the pork well. set aside and half a portion to tell the donest cook more if neded. assemble veggie mix a tablespoon in bottom of pan top with pork and cover with tablespoon of veggie mix fold eggroll( Double the wrappers if wanting a thicker crust) fold neatly eggwash and cut a puff pastryornament to cover the eggroll design and bake until golden brown in a sauce pan add pork stock cream and creamed chese to with sweet port or sherry to make a sauce and serve with swet potato frnched fries and white potoato fries mixed with a healthy garden salad