2. put the minced meat, pepper powder, soy sauce, cooking wine, monosodium glutamate and minced onion and ginger into the bowl and mix well clockwise.
3. Add an egg white and mix it clockwise, so that the stirred meat will be stronger.
4. Take a piece of Zhang Qian tofu and lay it flat on the chopping board.
5. Spread the minced meat on the dried tofu evenly, leaving a piece behind for sealing.
6. Roll it up from one end to the end, smear the remaining egg yolk (don't waste it) on the dried tofu, and roll it up.
7. Make water in the pot and put the rolled tofu rolls in the pot.
8. Cover, bring to a boil and steam for 15 minutes.
after 9 or 15 minutes, it's fine to roll and fry, and the skin is a little wrinkled, which is normal.
1. Take another oil-free and water-free clean pot, put a piece of tin foil paper, put a proper amount of sugar on it, sit on the curtain, and put the steamed rolls on it.
11. Cover the lid, and turn off the fire until the pot smokes.
after p>12 or 23 minutes, open the lid, turn over and continue to smoke the other side.
13. After smoking, cut it on the chopping board and put it on the plate.
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