Ingredients: 2 pieces of northeast dried bean curd and 250g of pork stuffing.

Practice steps:

1. Pork stuffing, add chopped green onion and Jiang Mo. Add salt, oil consumption, pepper, chicken essence, cooking wine, an egg white, cooking oil and dried potato starch (do not use wet starch) and stir evenly clockwise. Let stand for 5 minutes.

2. 2 pieces of northeast dried tofu. If the dried bean curd is too thin, you can use two pieces, and the thicker one will do. Cut into suitable sizes according to the size of the steamer. Lay it flat on the panel. Spread the prepared meat stuffing evenly on the dried tofu with a spoon. Leave about 3 mm on all sides to prevent the meat from bulging when steaming.

3. Roll up the dried bean curd from one end, as tight as possible, not too loose.

4. Punch a few holes in the rolled dried tofu roll with a toothpick. Add appropriate amount of water to the steamer and put it on the steamer. Put the dried tofu rolls on the steamer. Bring the fire to a boil and steam on medium heat 15 minutes.

4. After steaming, take out the dried tofu roll and let it cool. Slice.

5. Be sure to cool thoroughly before cutting. Everything falls apart in hot weather. Cut the dried tofu roll and it's finished.