瘦猪肉半磅

腐皮两张

红萝卜半条

黑木耳，香菇适量（泡开后大概各一杯）

粉丝2 Oz

袋装红油香笋1 杯

姜丝适量

葱丝与长葱段各适量

黑木耳，香菇在冷水中浸泡过夜，洗干净。

所有的材料都切细丝。

粉丝在滚水中煮几分钟切短备用。

用滚水顺便把葱段也烫一下。

猪肉加白胡椒，盐, 鸡粉和料酒腌半个钟头。

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。

把腐皮剪成四方小块。用一块厨用纸巾浸过水在在腐皮上擦过让腐皮变软。在腐皮上加入少量刚刚炒过的材料像包春卷一样包起来。用葱段从腐皮卷的中间部分给系起来。

在一锅里烧开一些水，把腐皮卷放盘子里格水蒸5，6 分钟。

在另一锅中加半杯的鸡汤，加适量的盐，鸡粉香油调味，加3，4 汤勺的水淀粉打成薄芡淋在腐皮卷上。

Lean pork 1/2 pound

2 pieces of dried tofu skin

Carrot half

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.