1. Soak the oily bean curd in water until soft.
2. Cut the shiitake mushrooms and bamboo shoots into cubes.
3. Shred the carrots.
4. Cut the pepper into circles and shred the ginger.
5. Prepare the pork filling and diced chicken.
6. Put the carrots, shiitake mushrooms, bamboo shoots, peppers, and ginger into a bowl with pork filling and diced chicken.
7. Add light soy sauce, sesame oil, salt and chicken essence to marinate.
8. Stir all the ingredients vigorously.
9. Cut the soaked soybean hull into 10 cm wide pieces.
10. Put an appropriate amount of filling.
11.
Tie up with blanched spinach and steam on a drawer for 10 minutes.
If you want to learn more about re-engraved delicacies~ please follow wexin: Enjoy Food.
Tips:Two ingredients that need to be soaked in water:
1. Spinach needs to be soaked in hot water to soften it.
2. There is no limit to the time that the tofu skin needs to be soaked. This time, it has been soaked for about 10 minutes, depending on the water absorption of the tofu skin.
