1. Wash the shepherd's purse, put it in boiling water and blanch until soft, remove and drain, squeeze a part of the water, retain a small part of the water, and chop it for later use.
2. Add chopped chives, white pepper, light soy sauce, rice wine, white sugar, and salt to the ground pork, then add 1 tablespoon of water and beat in one direction. Finally, add chopped shepherd's purse and sesame oil, and mix well. Stuffing.
3. Soak the oily bean curd in clean water, remove and drain the water, spread it flat on a cutting board, and cut into 12 cm square pieces with a knife.
4. Put an appropriate amount of stuffing on the cut oily bean curd and wrap it like spring rolls. Wrap all the fillings and bean curd in turn.
5. Place the wrapped bean curd shepherd's purse into a plate, then pour the chicken broth, move the plate into the steamer, and steam over high heat for 10 minutes.
