1. Chop the chicken into puree, add green onion, ginger powder, pepper, and salt to taste
2. Chopped horseshoe and set aside
3. Chopped shiitake mushrooms and set aside
4. Chopped shallots
5. Heat oil from the pan, add bean paste, chicken, and mushrooms and stir fry
6. Add the horseshoe and stir fry
7. Then put in the oil to increase the freshness, sprinkle in the shallots, and then serve.
8. Soak Vietnamese rice skins in warm water to soften
9. Wrap the stuffing into Vietnamese rice skins
10. Tie with shallots. Put it in the pan and fry it
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