1. Minced pork belly, soaked fungus and shiitake mushrooms in hot water, chopped up, chopped scallion. Add appropriate amount of soy sauce, salt, potato flour, thirteen incense, and raw oil to make evenly.
2. Spread the stuffing flat on the tofu skin and roll it up. Don't show it!
3. Roll the finished product, put it in a boiling steamer, and steam for about 25 minutes, depending on the size of the finished product.
4. The steamed bean curd rolls are frozen and cut into sections.
5. Shred the red robu, add chopped green onion, a small amount of salt, chicken essence, soy sauce, cornstarch, cook the sauce in a wok and pour the tofu skin rolls on top.
