2. Prepare auxiliary ingredients: soaked mushrooms 4, about 50 grams of pork filling.
3. Finely chop the mushrooms.
4. Put the chopped mushrooms into a frying pan and dry them out, then add cooking oil and fry them through.
5. Sauté the mushrooms in oil and add the pork filling.
6. Stir-fry the pork mixture until it changes color, then add a little cooking wine.
7. Add a little salt and stir-fry.
8. Add a little soy sauce to adjust the color.
9. The water stir-fried dry and put aside.
10. Knead the dough on the counter.
11. Roll out the dough into a sheet.
12. Sprinkle the mushroom filling evenly.
13.Roll up from one end.
14.Cut into small even pieces.
15.Take two small sections and stack them together.
16. Use chopsticks to press in the center
17. Then bend the two ends downward and pinch them together, a roll blank is ready.
18. After all the rolls are done, put them into a steamer and let them rise again for 10 minutes (brush the steamer drawer with oil or put a dampened drawer cloth on it).
19. After ten minutes, open medium heat, steam steam ten minutes off the fire. Do not be in a hurry to uncover, simmer for three or five minutes to uncover can be.