300 grams of pork filling, a spoonful of water, minced green onion, ginger powder, five-spice powder, salt, cooking wine in moderation, an egg white, 100 grams of water starch, two large spoonfuls of sugar, sesame oil in moderation, a large sheet of tofu skin.

Practice:

1, pork filling with a small amount of water, along a direction of the water completely stirred into the meat from the filling, add minced green onion, ginger powder, five spices, salt, cooking wine, egg white, water starch along a direction of the beating on the strength of the filling;

2, a tofu skin in two halves, respectively, paved with the meat filling, smoothed with a knife;

3, will be rolled up into a roll of tofu skin, with toothpicks tie a few eyes, easy to mature without bubbles, into the steamer for 15-20 minutes;

4, frying pan lined with a piece of tinfoil, put two tablespoons of sugar;

5, the steam drawer and tofu rolls into the frying pan;

6, cover the pan, open fire to the pan smoke for ten seconds, turn off the fire, continue to simmer for a minute until the tofu skin color can be;

7, immediately Brush the surface of the tofu roll with sesame oil to prevent it from drying out.