Mix pork stuffing with minced onion and ginger, a little egg liquid, a little salt and cooking wine, add carrots and minced mushrooms and mix well.

Put a small amount of oil in the wok, turn the wok to make it evenly oiled, pour in the egg liquid, solidify slowly, and turn it over carefully.

After molding, pour it into a plate and let it cool.

Pour the meat on the egg skin and flatten it slowly and evenly with a spoon.

Roll up from both ends of the egg shell to the middle.

After meeting, wrap it tightly with leeks.

Add water to the steamer, add the rolled egg roll, bring to a boil over high fire, and steam over medium heat 15 minutes.

Take out the steamed egg roll, cool it and cut it into small pieces.