How to cook steamed meat in northeast China, the common practice of steamed meat in northeast China.

1. Prepare all materials: bean curd skin, minced meat and Jiang Mo.

2. Add soy sauce, salt, spiced powder, Jiang Mo and yellow wine into the meat stuffing in turn, and stir in one direction to make the meat stuffing thicker.

3. Finally, put a proper amount of dry starch into the meat stuffing and mix well, and then beat the meat stuffing a few times to make it more delicate.

4. Wash and drain the tofu skin and lay it flat on the chopping board.

5. Spread the meat on the dried bean curd, leave a little on one side, and don't wipe it all.

6, roll from the beginning, roll hard, so tight, put a little water on your head, press it for a while, and it will stick.

7. Steam over medium heat15min and take out.

8. Prepare proper amount of dry tea.

9. Find an unusual large wok, no oil and no water, spread a layer of tin foil, and put the right amount of sugar and tea (note; I put jasmine tea, tea and sugar don't need too much. The color smoked like me is very beautiful, not too dark, but light golden yellow)

10, then put it on the shelf, and put the steamed bean rolls on the shelf.

1 1. Tighten the pot cover, turn on the range hood, heat the pot with medium heat until it smokes, then turn off the fire and stew for 3-5 minutes.

12, 5 minutes later, open the lid to smoke, take out the smoked bean rolls and brush them with sesame oil to avoid the surface being too dry, slice and code the plates, and serve.