material

2 eggs, pork 150G, 2 shallots, a little Jiang Mo, salt, chicken essence, pepper, cooking wine, water starch, fresh soy sauce and a little sesame oil.

working methods

1. After the eggs are put into the bowl, add a little water starch (about 10ML) and beat well (to increase the coagulation power of the egg liquid).

2. Wash a few pieces of meat, cut them into dices, chop them into minced meat, add a little Jiang Mo, chop them, put them into a bowl, add salt, chicken essence, pepper, cooking wine, fresh soy sauce, a little egg liquid and chopped green onion and mix well.

3. put a little oil in the pot and simmer until it is warm. Pour in the egg mixture and cover the bottom of the pot. Wait for the egg liquid to solidify slowly with a small fire, then carefully shovel it along the edge of the pot and turn it over to fry it into an egg skin.

4. Put the fried egg skin into the dish, spread a layer of minced meat, and then roll it into strips.

5. Boil the boiling water on high fire, add the egg roll, steam for 8 minutes on medium fire, and take out a little sesame oil.