750g minced pork (pork belly)

Horseshoe (peeled and cut into fine particles) 400 ~ 500 grams.

Two eggs. Keep a protein.

Appropriate amount of onion (chopped)

4-5g of pepper

A little spiced powder

Proper amount of salt

Light soy sauce

30-40g of sweet potato powder

There are about four pieces of tofu film. Cut four pieces each.

1. Mix all the materials except the tofu film (egg whites are reserved and distributed separately) and mix well. In addition to your usual cooking experience, there is a safe and stupid way to grasp salinity. After mixing, put a little in the oven and heat it until it tastes right. The picture of P.S. was made by me before, and it weighs more than this recipe, so this picture is for reference only.

2. Our usual tofu slice is a big oval slice, which needs to be cut into four parts on average. If you can't buy this kind, you can use the kind of tofu film/skin sold in the bean products area of the supermarket instead (there is a kind of "Zuming tofu film/skin" as a substitute, although it is thicker, but it has little effect);

3. As shown in the figure, put the filling evenly on the round edge of the tofu film (reserved corners), remember to pinch it evenly, and the diameter is about 2 ~ 3 cm for beauty.

4. Roll up the round edge to wrap the meat strips, fold the left and right ends, and then reserve the egg white function ~ put some egg white in the position just rolled up, and then roll forward a little egg white at a time until it is completely rolled up;

5. After carefully rolling, gently knead and evenly distribute the thickness to complete a raw meat (laughs);

6. According to the size of your steamer (it's best not to be too small, or it will be too troublesome to steam every time), put the rolled pork into the steamer every centimeter (the steamer cloth is wet and not easy to stick after steaming), boil the water and steam for about ten minutes (you can open the steamer cover yourself and gently pinch it with your hands (be careful to burn it).

7. After steaming, let it cool (if you have enough cooking experience, you can directly dump the whole dish, and if you are a novice, you can gently take it out one by one after cooling), wait until it cools (because it is soft when it is hot, and it is easy to break when it is cut), then cut it into strips of meat about 3cm, fry it in an oil pan until the tofu film is golden (it is best to fry it with a small fire after the oil is hot), then take it out and drain it. You can dip it in Chaoshan "kumquat oil" (kumquat sauce), which is really sweet and memorable ~ ~ ~

8. Everyone loves you, that's all! (drooling)