1. materials needed. (I forgot to put the radish in to take pictures together, forgive me)
2. Wash and shred the lean meat, add a spoonful of cooking wine and a spoonful of starch, mix well and marinate for later use.
3. Wash the radish, cucumber, and green onions and cut into shreds. (I take 40 grams per sample)
4. Divide the bean curd into two halves, rinse with cold water, spread out half of the bean curd, and put in 3 kinds of cut ingredients.
5. Wrap it tightly from one end into a column, and then cut it into sections diagonally with a knife.
6. Put it on the plate. (Next, make shredded pork)
7. Put an appropriate amount of oil in the pot and heat the garlic until fragrant.
8. Add pork shreds and stir-fry until half cooked, add a spoonful of miso and stir fry.
9. Then add a spoonful of soy sauce and stir fry until the meat is cooked through and turn off the heat.
10. Put the fried shredded pork into the middle of the tofu roll to finish.
11. Finished product. Add a coriander leaf for garnish.
12. Tips: The amount of various seasonal vegetables is arbitrary. I bought two tofu skins and thought it was too much. I only use one if there are too many people. You must have two tofu skins. After buying the bean curd, it is best to wash it with boiling water for safe consumption.
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