Ingredients: dried bean curd, three pieces of pork stuffing, 500g flour, 30g wet starch, 170g spiced powder, a little refined salt, a little monosodium glutamate, a little cooking wine, a little sesame oil, a little sugar, a spoonful of minced onion and ginger, an appropriate amount of egg white, 1. First, put the meat stuffing into a basin, add 30ml warm water, and stir the meat stuffing evenly. 2. Add various seasonings and wet starch and stir. 3. Take out the dried tofu and cut it in the middle, and divide it in two (see the size of the dried tofu, if it is too small, you don't need to cut it). Put some meat stuffing on it and smooth it with a spatula, so that the meat stuffing is covered with tofu. 4. Roll the minced meat and tofu into a roll, and prick a few eyes with a toothpick, which is convenient for curing and does not produce bubbles. 5. Spread the steamer on the cloth, put on the tofu roll and steam 15-20 minutes. Spread a piece of tin foil on the smoking pot, put in 2 tablespoons of sugar, arrange the tofu roll with a pair of chopsticks (or cages), light it, cover it, turn off the fire when the pot smokes for about 10 second, then simmer for about 10 second, and open the lid for observation. If there is no color on it, you can turn it over and smoke again. Pay attention to the time must not be long, otherwise the tofu will dry hard. 6. Brush a layer of sesame oil immediately to prevent the tofu skin from drying out. 7. When it is cold, you can slice it and eat it.