Accessories: onion, ginger, salt, cooking wine, soy sauce, oyster sauce, pepper, chicken essence, starch and monascus powder.

Steps:

1, chop the pork into minced meat first; (28% fat is more suitable)

2. Slice the onion and Jiang Ye for later use;

3. Then put the minced onion and ginger into the minced meat, and add some salt, cooking wine, soy sauce, oyster sauce, pepper and chicken essence;

4. Beat in another egg and mix well first;

5. Then add two spoonfuls of starch;

6. Stir in one direction for later use;

7. Next, make the egg skin: first beat 4 eggs into the bowl;

8. Then add 2 tablespoons of starch and stir well;

9, can be screened to make the egg liquid more delicate;

10, then divide the egg liquid into two parts, and add a little monascus powder to one part and mix well;

1 1, non-stick pan Wipe the polishing pan with kitchen paper towels;

12, then pour a spoonful of egg liquid around the pot with a big spoon, then pick up the pot and shake it to let the egg liquid spread naturally;

13. After frying on low fire until the surface of the egg skin is solidified, gently lift it along the edge of the egg skin with a shovel, and then continue frying the remaining egg liquid;

14, take an egg skin, add a proper amount of meat, and smooth it with a scraper;

15, and then scroll from bottom to top;

16, roll all egg rolls in turn;

17, then put it in a steamer, bring it to a boil with high fire, and steam for 20 minutes on medium fire.

18, the steamed egg roll meat is cooled, sliced and put on a plate, and steamed again. It can be eaten as it is, or it can be eaten with homemade flavored juice according to personal taste.