My father has cooked many dishes, but there is one dish that he cooks every year. Our family calls it egg rolls. In fact, you beat the eggs into egg liquid, fry them into a thin egg skin, then spread a layer of prepared meat filling inside, and then put it on the pan to pre-steam it. When it's time to eat, put a layer of cabbage underneath and steam it in a pot, and you're ready to eat. I do it every year and rob it all every year, which is comparable to the speed of grabbing red envelopes. My mouth is watering just thinking about it, so make it yourself this year. This year I decided to make the New Year’s Eve dinner myself, in fact, I did the same thing last year. But this year we started planning the menu early. It’s very simple. Our family’s main dishes are two, sweet and sour pork ribs and egg rolls, with some chicken, fish, cold cuts and seafood. Anyway, egg rolls must be made. There are still many problems with what I made today. For example, the egg skin is a bit dry and tastes a bit woody. The cabbage at the bottom is made from baby cabbage, which is incomparable to the green-core native cabbage from southern Xinjiang. But when I was making this dish, I remembered a lot of what the old man said, such as it must be in one direction! There are many other ways. For example, the old man moved a stool and sat next to the pot, turning the pot lightly, and then patiently waited for the egg skin to cook with a cigarette in his mouth. He was also very happy. Maybe my son will remember me like this in the future. I will make this dish for next year’s New Year’s Eve dinner.