Ingredients: tofu 100g pork ribs (pork belly) 200g glutinous rice 150g shrimp skin 10g eggs 50g herring 100g.

Seasoning: salt 2g soy sauce 10g onion 25g ginger 2g pepper 2g monosodium glutamate 2g vegetable oil 10g each.

The practice of steaming tofu in jiaozi:

1. Soak the tofu in clear water, change the water for two or three times, wrap it in gauze and drain it;

2. Wash the glutinous rice with clear water, cook it in a boiling pot, take it out, and pour it with clear water until it is cool;

3. Peel the pork belly, cut it into diced meat, and add a little monosodium glutamate, 5g Jiang Mo and 1g refined salt for pickling;

4. Chop the fish into paste;

5. After the dried shrimps are soaked in warm water, drain the water;

6. Pour the drained tofu into a basin, stir well, add minced fish, monosodium glutamate, pepper, salt, eggs, Jiang Mo and dried shrimps, then add diced meat and stir well, then add glutinous rice and chopped green onion and continue to stir well;

7. Wipe the steamer grid with oil and sprinkle some water to prevent adhesion;

8. Squeeze the mixed ingredients into balls as big as eggs and code them on the cage in order;

9. After steaming for half an hour, take out the code and put it on the plate. Sprinkle with chopped green onion.