1. Julienne the boneless Chicken thigh, and then marinate with soy sauce, chili liquid seasoning, rice wine, black pepper for about 10 mintues, set aside.
2. Peel and shred the carrot; slice the sweet pepper; trim off the root of shimeji mushroom and tear off individual mushroom stalks; soak and slice the black fungus.
3. Place the tofu paper, add the marinated chicken thigh, shimeji mushroom, sweet pepper slices, carrot slices and black fungus slices. Then rolls up, use egg yolk to seal everything in.
4. Heat the pan with oil, pan fry the tofu paper chicken thigh rolls until both side golden brown and cooked, transfer to the plate.