Editing raw materials

Pork filling, tofu skin, light soy sauce, chicken powder, shredded green onions, minced ginger, five-spice powder, sesame oil, starch, vegetable oil

2 Methods Edit

1. Add minced ginger, five-spice powder, light soy sauce, chicken powder, sesame oil, and vegetable oil to the semi-fat and lean pork filling, and stir evenly.

2. Add an appropriate amount of water starch (to make the meat filling sticky) and stir vigorously in the same direction.

3. Soak the tofu skin in warm water in advance and drain the water.

4. Spread the stirred meat filling on the tofu skin, leaving a small blank space at the end.

5. Slowly roll up the tofu skin along one side, and apply wet starch on the end to bind the meat roll.

6. Use toothpicks to poke some holes on the surface of the meat rolls to prevent the tofu skin from swelling during steaming.

7. Pour the meat rolls into a steamer with cold water, steam them for 10-15 minutes, take them out, let them cool and cut them into small pieces.

8. Place on a plate, sprinkle with shredded green onions and serve [1].