5,000 pieces (thin tofu skin), 250g pork stuffing, 4 mushrooms, 50g Jinhua ham, eggs 1 piece, ginger 1 piece (5g), leek leaves 10, yellow rice wine 1 spoon (15ml).

working methods

1, Jinhua ham chopped, mushrooms soaked and chopped. Wash leek leaves and scald them with hot water. Beat an egg into the pork stuffing, add soy sauce, sugar, salt and a little water, and beat it in one direction until it is thick.

2. Add chopped Jinhua ham and chopped mushrooms into the meat stuffing, continue to beat, and finally add dry starch and mix well, even if the stuffing is ready.

3. Spread out thousands of pieces, cut them into large pieces of about 20x 15cm, put the meat stuffing on the thousand pieces, roll it forward, then fold the two sides in the middle, seal the two ends, and finally roll it on the head. Scalded leek leaves.

4. Put the meat rolls into a plate and steam them in a steamer 15 minutes.