Materials Ingredients: 2 thousand bean skins, 260 grams of pork filling, 20 grams of ginger, 20 grams of rice wine, 2 grams of salt, appropriate amount of light soy sauce, 2 grams of five-spice powder Ingredients: 30 grams of sugar, 10 grams of tea Method 1. Prepare

All ingredients: dried tofu skin, meat filling, ginger.

2. Add light soy sauce, salt, five-spice powder, minced ginger, and rice wine to the meat filling in sequence and stir in one direction to make the meat filling strong.

3. Finally, add an appropriate amount of dry starch into the meat filling and mix evenly, then beat the meat filling a few times to make it more delicate.

4. Wash and drain the dry tofu skin and spread it flat on the chopping board.

5. Spread the meat filling evenly on the dry tofu, leaving a little on one side, but don’t spread it all over.

6. Start rolling from the beginning, roll it hard, make it tighter, apply a little water on the head, press for a while, and stick it.

7. Steam over medium heat for 15 minutes and take out.

8. Prepare an appropriate amount of dry tea leaves.

9. Find a large iron pot that is not commonly used, oil-free and water-free, cover it with a layer of tin foil, and put an appropriate amount of sugar and tea leaves (note: I put jasmine tea, you don’t need to put too much tea leaves and sugar)

, the color smoked like mine is very beautiful, not too dark, but light golden in color) 10. Then put it on the rack and put the steamed bean rolls on the rack.

11. Cover the pot tightly, turn on the range hood, and cook over medium heat until smoke starts to form in the pot, then turn off the heat and simmer for 3-5 minutes.

12. After 5 minutes, open the lid of the pot to let out the smoke, take out the smoked bean rolls and brush them with sesame oil to prevent the surface from drying out. Slice into plates and serve.