在一炒锅中加4 汤勺油烧热后加入猪肉炒到颜色变白起锅备用。接着加入其他的材料快火炒煮3， 4分钟，加入1/3 茶勺的盐，1汤勺的料酒和1茶勺的鸡粉加入猪肉炒匀起锅。
Lean pork 1/2 pound
2 pieces of dried tofu skin
Dried Black fungus and dried mushroom (probably after steep one cup each)
Dried cellophane noodles 2 Oz
Bamboo shoots in Chili oil 1 cup
Shredded Ginger a few pieces
Scallion a few pieces( some shredded, some keep the whole green part)
Dried vegetables soaked overnight in cold water, wash clean.
Cut all the ingredients into fine strips.
Cellophane noodles cook in boiling water for a few minutes cutting short standby.
Whole scallion also cooks in the same boiling water for about 5 seconds.
Pork marinate with white pepper, salt, chicken powder and cooking wine for half an hour.
Add 4 tablespoons of oil in a wok heat it up a bit then add pork and stir-fried until color turn white then set aside. Then add the other ingredients stir-fried for 3, 4 minutes, add one-third teaspoons of salt, 1 tablespoon cooking wine and 1 teaspoon of chicken powder add pork and mix well.
Cut dried tofu skin into small squares. With a piece of kitchen paper towels soaked in water then mop it over the dried tofu skin to soften it up a bit. Add a small amount of the pork and vegetable mixture to the tofu skin then wrapped up like a spring roll. Use scallion to tie up the roll in the middle.
Boil some water in a pot, steamed all the rolls on plates over the water for 5, 6 minutes.
In another pan, add half a cup of chicken broth, add a pinch of salt, sesame oil and chicken powder, and add 3 to 4 tablespoons of starch water to form a thin sauce then pour over tofu skin rolls.