2 pieces of rice flour skins (Ho-Fen, flat
rice noodle)
150g shelled shrimps
37.5g fat pork
75g lean pork shreds
2 tbsp bamboo shoot shreds
1 cup hotbed chives
2 tbsp spring onion shreds
Seasoning:
1/3 tsp salt
1/4 tsp sugar
1/3 tsp pepper
1/3 tsp sesame oil
1 tsp cornstarch
1 liter water
Method :
Rinse shrimps
and drain. Soak with 1/3 teaspoon of cooking wine and some salt for
awhile. Stir-fry quickly in warm oil. Use 2 tbsp of oil to stir-fry the
lean pork, bamboo shoot, and spring onion shreds with hotbed chives. Add
seasoning, and shrimps. Stir and dish. This is the filling.
Cut the rice
flour skin in half. Put 1/4 of filling on each halve roll into a long
rod, and divide to two sections. Steam for 5 minutes. It can be served
with sauce.