1. First, stir the ground pork and shrimp and mix well, add a little salt and continue to stir.
2. Peel the carrot and cut into half, chop into fine diced pieces, wash the fresh mushrooms, and cut into diced pieces for later use.
3. Pour the diced carrots and diced mushrooms into the bowl of ingredients and stir clockwise to mix. Then add cooking wine, light soy sauce, oyster sauce, white pepper, white sugar and continue to stir to form gum.
4. Then dice the shallots, mince the garlic cloves, mix together and continue to chop a few knives, and put them in the bowl of ingredients and continue to mix.
5. In the clockwise stirring process, add water in portions, a total of 50ML. After each addition, stir well until it is absorbed, then add water and stir, so that the glue of the meat filling will be very viscous, and finally pour in the sesame oil and mix.
6. The final minced meat is shown in the picture: inserting chopsticks does not fall out easily.
7. Prepare tofu skin, cut out squares of the same size, soak in water until soft.
8. Take out the soft soaked tofu skin, use kitchen paper to absorb the moisture, dig a spoonful of meat filling and put it into the tofu skin.
9. Cut the dried tofu skin into long strips to tie the mouth, fold the tofu skin back in half, and tie the mouth with thin tofu skins.
10. Put the bowl of ingredients in the middle of the steaming oven, fill the water box with water, and steam it at 100 degrees for 10 minutes.
Tips:If you don’t have a steaming oven, you can use a steamer, but it’s not good. The steam backflow will make the tofu skin buns soft and collapsed. It is recommended to choose a steaming oven, just simple steaming.
