Bean curd skin, pork stuffing, onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, starch, chicken powder and red oil.

working methods

1. Chop ginger, put it into the meat stuffing, season with a little soy sauce, cooking wine, pepper and chicken powder, and stir well in the same direction.

2. Add a little water several times and continue stirring in one direction.

3. Soak the bean curd skin in warm water in advance and cut it into small squares with scissors.

4. Pinch the meat into strips and put them in the center of the tofu skin.

5. First, fold one corner of the bean curd skin upwards, and the two corners in the horizontal direction are also folded in half.

6. Put some dry starch on the last corner and glue it.

7. Close the mouth and put it down, and put all the wrapped meat rolls neatly on the plate.

8. Heat the wok, brush a little oil and simmer, and fry the tofu rolls on both sides until golden brown.

9. After frying, continue to close and plate.

10, saute minced garlic with the remaining oil in the pot, and add broth, salt, chicken powder and red oil to taste.

1 1. After boiling, add the fried bean curd rolls, simmer on low heat until the soup is thick, and sprinkle with shredded green onion.