Stuffing: minced pork (half fat and half lean is better), salt, sugar, soy sauce, eggs (starch can be used instead), white pepper, cooking wine, sesame oil and chopped green onion.

working methods

1. Soak the bean curd skin in water and wring it out slightly (note that the bean curd skin is very thin). Don't worry too much. Don't spread out. You can take a long strip and divide it into several sections according to its length. Then spread it out one by one and wrap it up one by one, just like the method of wrapping spring rolls, so I won't go into details here.

2. Steam on high fire for 10 minute, and then turn off the fire for 5 minutes.

The delicious skin makes the pork icing on the cake.