1. Prepare ingredients.
2. Add salt, five-spice powder, soy sauce, rice wine, egg, starch, green onion and ginger to the meat filling.
3. Wash the potatoes, peel them and steam them in a steamer.
4. The potatoes are pressed into a puree while hot and put in the meat.
5. Stir in the same direction evenly.
6. Spread the oily bean curd evenly with the wet starch.
7. Spread the well-mixed fillings flat and press evenly.
8. The other oily bean curd is also smeared with wet starch, and then covered on the meat filling, smoothed by hand.
9. Cut into strips with a knife. Use a sharp knife when cutting, because the tofu skin is tough and difficult to cut. The knife should cut vertically, and the knife should be accurate. To be very. Don’t cut it back and forth, because it’s easy to make the oily bean curd and filling
10. Put one by one into a 60% to 70% hot oil pan, and fry on medium-high heat until the surface is golden.
11. Remove the oil control.
