Supplements: salt, soy sauce, monosodium glutamate (MSG), chopped green onion, minced ginger, five-spice powder, sesame oil, 1 egg, starch
1 250 grams of pork filling
2 Meat filling into the chopped green onion, minced ginger, five-spice powder, salt, soy sauce, MSG, sesame oil and stirred
3 Put an egg, add the amount of starch (add starch to make some stickiness to the meat)
4 The egg and starch with the meat filling and stir for a while
4 The egg and the starch with the meat rolls. Starch (add starch to make the meat mixture a little sticky)
4 Stir the egg and starch into the meat mixture and mix well, stirring for a while
5 2 large sheets of bean curd skin
6 Spread the meat mixture onto the bean curd skin, leaving a piece of one end free of the meat mixture
7 Slowly roll up the bean curd skin along its side, and then spread wet starch on the edge of the bean curd skin to bind the meat rolls together
8 Dust the sides of the bean curd skin with wet starch and use it to bind the meat rolls together
9 Dust the sides of the bean curd skin with wet starch.