Preparation materials: pork stuffing: 300g, water starch: moderate amount, bean curd skin: three pieces, Jiang Mo: a little, chopped green onion: a little, salt: moderate amount, cooking wine: moderate amount, spiced powder: moderate amount, soy sauce: moderate amount, chicken essence: moderate amount.

1. Wash pork and chop it into minced meat, then put it in a container, add all the ingredients except tofu skin and mix well for later use.

2. Spread the dried bean curd on the chopping board, then spread the evenly stirred meat on the dried bean curd and roll it up.

3. Put the boiled meat into the steamer, then cover the pot, bring it to a boil over high heat, and turn to low heat for 35 minutes.

4.35 minutes later, turn off the fire and stew for 3 minutes, then take out the meat and let it cool.

5. Cut the meat into pieces after cooling, and then put it on a plate.