Pork Rolls with Soybean Skin
1.
Soak the oily bean curd in water for 2 minutes, remove and drain the water for later use.
2.
Soak the fungus for 2 hours in advance, then go to the old roots and wash them for later use.
3.
Add minced ginger, chopped green onion, and chopped onion to the meat filling.
4.
Add oyster sauce, light soy sauce, five-spice powder and other seasonings, mix well.
5.
Add the chopped fungus and minced chives.
6.
Stir well again and the filling is ready.
7.
Spread the minced meat on the bean curd skin.
8.
Roll it up tightly.
9.
Cut into sections and try not to be too short, otherwise the filling will easily leak out during frying.
10.
Put oil in the wok, add the tofu skin rolls and start frying.
11.
Fry until golden on both sides, push to one side, add some scallions and stir fry.
12.
Add some oyster sauce and dark soy sauce, as well as some water, and simmer for 10 minutes.
13.
Finally, close the sauce over high heat and add chopped green onions.
Tips:
1. The taste of minced meat is adjusted according to taste.
2. You can also roll the bean curd directly, it is slightly hard, and it rolls well after soaking in water.
