Soak the dried vegetarian soy protein ribs in water for 2 hours until soft, then tear into small pieces and marinate with five-spice powder. Next, simmer with 1 teaspoon sugar, 1 teaspoon vegetarian seasoning granules, and 1/2 teaspoon salt until the flavors are absorbed.

Mix the flours together with 3/4 cup water (about 200 ml) and stir until smooth. Cook over heat until the mixture thickens.

Layer the mixture in a container, alternating layers. Place the baguette layer on top.

Refrigerate the mixture for at least 2 hours, then steam for 30 minutes.

After steaming, let the vegetarian roast pork cool and refrigerate for about 8 hours before using.

Cut the vegetarian roast pork into small pieces and fry before serving.