Blend roughly pork lean, shrimp, and pork belly in the food processor.
Mix oyster sauce, soy sauce, shaoxing wine, sesame oil, salt, sugar, half of the beaton egg, garlic, and ginger onto the food processor, blend it just for 2 seconds.
Add waterchesnut and a little bit of starch flour and mix with hands.
Lay a plastic wrap, put the mixture on the bottom of the wrap, then roll until it is well packed.
Steam for about 20 minutes. When it is cool enough, remove the plastic wrap.
Lay a tofu wrap, put the steamed pork on, and roll until it is all covered.
While heating the cooking oil, rub the tofu wrap aurface with the leftover beaton egg. Then fry it until crisp and golden brown.
Tips: prick the plastic wrap to balance on the steaming process.
