Jinhua hamPork bellyChop it up,Drymushroomssoak and chop them.Chinese chiveswash the leaves, blanch them in hot water.Porkin the filling beat in oneeggand adddark soy sauce, sugar, salt, and a little water, stir in one direction until thickened.

2 Mix chopped Jinhua ham and mushroom with the pork filling, continue stirring, then add dry starch and mix well. The filling is ready.

3Tofu skinlay out and cut into large pieces about 20x15cm, place the meat filling at one end, roll it up, fold in the sides towards the center to seal both ends, then roll tightly.tie with blanched chive leaves.

4 Arrange the meat rolls on a plate, steam them for 15 minutes.SteamIt is done after 15 minutes of steaming in the pot.