| 1 |
Sprinkle salt over butterbur stalks and roll and rub them against a cutting board. Cook in boiling water till the color turns s
bright light green. Soak them in cold water, peel the skin and cut to the same length as the longest side of the tofu. |
| 2 |
Combine stock and seasonings in a pan and bring to a boil. Add butterbur stalks from 1 and cook briefly. |
| 3 |
Cut three sides off the thin fried tofu (leave a longer side uncut) to open it. Pour boiling water over it to remove extra oil,
and let cool. |
| 4 |
Gently squeeze the water from the fried tofu and spread it out. Arrange butterbur stalks on top and wrap them with the tofu.
Cook the dried gourd shavings in water, and tie the rolls with them. |
| 5 |
Combine stock and seasonings in a pan and bring to a boil. Add boiled field peas, cook briefly and remove them. Place the
rolls made in 4 in the same pan and cook them over low heat until the broth becomes low. |
| 6 |
Remove the rolls and cut circularly. Serve with field peas on the side. |
