Northeast Smoked Dried Tofu Meat Roll
1.
Add water to the meat filling and stir vigorously in one direction, add scallion, ginger, salt, sweet noodle sauce, soy sauce, cooking wine, thirteen incense, oyster sauce, starch, and vegetable oil and continue to stir evenly.
2.
Spread the meat thinly and evenly on the dried tofu.
3.
Then roll it up.
4.
Put it on the steamer with the opening facing down, poke a few times on the surface of the dried tofu with a toothpick, and steam for 20 minutes.
5.
Take another wok, put tin foil on it, and put two spoons of sugar on it.
6.
Put the steamed dried tofu rolls and grate into the wok. Cover the pot and turn on the heat, turn off the heat 30 seconds after smoking, and simmer for 1 minute.
7.
The surface of the smoked dried tofu roll should be brushed with sesame oil immediately, otherwise it will dry out.
8.
Put it on a plate and let cool and cut into pieces.
Tips:
1. When spreading meat on top of dried tofu, leave a blank space around it, otherwise it will overflow when rolled.
2. Be sure to spread tin foil under the sugar, otherwise the sugar will stick to the bottom of the pot and it will be difficult to remove.
3. If you like dark colors, you can smoke more time.
