Ingredients: 2 pieces of northeast dried tofu and 250 grams 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, or a 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 the dried tofu from one end, as tightly as possible, not too loose.

4. Punch a few small holes in the rolled dried bean curd with a toothpick. Add a proper 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.