Prepare Stuffing

Cut some green onions (spring onions) crosswise into thin rings.

Soak the wood ear fungus 木耳 (or cloud fungus 云耳) and dried shiitake mushrooms with water to rehydrate them, then cut them into small pieces.

Blanch the bamboo shoots in boiling water for a minute, then cut them into small pieces.

Place all the ingredients in A (except the bean curd skin) in a large mixing bowl.

Add all the seasonings in B. Mix thoroughly.

Lift the meat patty and slam it repeatedly into the mixing bowl. This action will break down the meat's connective tissue and produce a more cohesive texture with a bouncy mouthfeel. Finally, the stuffing is ready to use.

Bean Curd

Open the large sheet of bean curd skin on a flat surface, preferably on the work table.

Cut the bean curd skin to 12cm x 12cm squares.

Mix 2 teaspoons of cornstarch with 1 tablespoon of cold water to make a cornstarch slurry. Apply some to the edges of the tofu skin.

Place a portion of the stuffing on the bean curd skin, then wrap the stuffing like closing an envelope.

Fry Bean Curd

Heat some oil to 170°C/340°F.

Place the bean curd rolls into the oil. Do not crowd the rolls in the pan to avoid them sticking together.

Shallow fry them until both sides turn golden brown. Remove.

Drain the excess oil from the finished bean curd rolls on a paper towel.

Steam Bean Curd

Set up a steaming station. When the water is at a rolling boil, steam the bean curd skin rolls over medium-high heat for eight minutes or until the meat is thoroughly cooked.

Create Sauce

Heat some cooking oil to sauté the chopped garlic in a pan over medium heat.

Add the chicken broth, light soy sauce, oyster sauce, and white pepper.

Reduce the amount of broth to half.

Thicken with the cornstarch slurry.

Drizzle the sauce on the bean curd skin rolls to serve.