This is a dish that I like very much. Now I'll share it with you, hoping to help you. Materials Pork stuffing: 300g; Bean curd skin: 1 large sheet; Water: 1 spoon; Onion: appropriate amount; Ginger powder: appropriate amount; Spiced powder: appropriate amount; Salt: appropriate amount; Cooking wine: appropriate amount; Egg white: 1 piece; Water starch:100g; White sugar: 2 tablespoons; Sesame oil: appropriate amount; The practice of smoking dried tofu meat rolls in Northeast China 1/7 Add a small amount of water to the pork stuffing, completely stir the water into the meat stuffing in one direction, add chopped green onion, ginger powder, spiced powder, salt, cooking wine, egg white and water starch, and stir hard in one direction. 2/7 Divide a piece of tofu skin into two halves and spread the meat stuffing respectively. Smooth 3/7 of the tofu skin with a knife, roll it into a roll, prick a few holes with a toothpick, so that it is easy to mature without bubbles, steam it in a steamer 15-20 minutes, and spread a piece of tin foil in a 4/7 wok. Put two spoonfuls of sugar 5/7, put the steamer and tofu roll into the wok 6/7, cover the lid, fire until the pot smokes for ten seconds, turn off the fire, and continue stewing for one minute until the tofu skin is colored 7/7. Brush sesame oil on the surface of the tofu roll immediately to prevent it from drying.