Ingredients: 1 piece of chicken breast (about 250g), 1 piece of soybean oil skin, a carrot, 5 pieces of soaked fungus, 20g of corn, more than half of purple onion, 1 spoon of rice wine, 2 tablespoons of soy sauce, 1 teaspoon of soy sauce, 1 spoon of oil consumption, and/spoon of rice wine. Practice: 1, prepare the required ingredients first: peeled and shredded carrots, bought corn from canned sweet corn, peeled and diced onions. 2. Next, wash the chicken breast with warm water, cut it into pieces with a knife and put it in a meat grinder. 3. Then add the soaked fungus, cut into small pieces of diced carrots and onions, and run the meat grinder to make dumpling stuffing, as shown below.

4. Then, put the twisted dumpling stuffing into a bowl, add corn, and then pour 1 spoonful of rice wine to remove the fishy smell and improve the taste. 5. Then add 2 tablespoons of soy sauce to the bowl, 2 tablespoons of soy sauce, and 1 tablespoon consumes oil. Don't put too much soy sauce, or the color will be too dark. 6. Then, continuously add 1 spoon vinegar and 1 spoon spiced powder into the bowl. Don't put too much salt, because other seasonings are salty. Too much will make it salty. 7. Next, stir the dumpling stuffing in one direction with chopsticks to avoid stirring it back and forth, which will also make the dumpling stuffing thinner.

8. Then, prepare a piece of money bean skin in advance, spread the evenly stirred dumpling stuffing on the wall with the same thickness, as shown in the figure below, and then stack it from top to bottom (if the bean skin is too big, you can cut off the extra part with a knife). 9. Then, put enough cold water in the pot. Boil the water and add the chicken rolls with bean skin. First steam with red fire 15 minutes, then steam with medium fire 10 minutes. 10. Finally, take out the better chicken rolls with bean skin from the pot, let them cool, and then cut them into pieces with the same thickness with a knife, and you can eat them. You can also add your own ingredients and dip them in. Tastes better. When can you have a try?