1. Prepare the bacon strips and dried tofu skin.
2. Cut the bean skin into long strips. The length of the bean skin strips is the same as that of the bacon, and the width is slightly wider than the bacon strips by about one centimeter.
3. Take a slice of bacon and place a strip of bean curd on top.
4. Roll up from one end.
5. Put everything into a flat-bottomed container, put it in a steamer, and steam for 15 minutes after boiling. After steaming, take it out and put it on the plate, and keep the remaining water steamed out of the container.
6. Heat oil in the wok and deep fry the spicy sauce for fragrant.
7. Add ginger shreds.
8. Pour in the water that comes out when steaming the bacon. If there is less, add more water, which is about a small bowl in total. Put half a spoon of oyster sauce to a boil and thicken the starch with water.
9. Pour evenly onto the bacon rolls on the plate.
Tips:You can choose your favorite flavor for the hot sauce, or you can season it without putting the hot sauce.
