1. Chop pork into stuffing.

2. Add appropriate amount of onion, Jiang Shui and fresh soup, stir, add salt, monosodium glutamate, pepper, sesame oil and cooking wine.

3. Stir evenly in one direction.

4. Break the eggs and fry them into thin skin for later use.

5. Add some flour to the remaining egg liquid and stir it into batter for later use.

6. Roll the prepared meat stuffing in the egg skin, and coat it with egg flour liquid to make it stick firmly.

7. Roll the dough in one direction.

8. Roll the egg skin and meat rolls for later use.

9. Pour the oil into the pot, and when it is 60% hot, add the egg roll and fry it until golden.