Sunday menu-How to make egg-skin fish rolls Material: fish, minced pork (half of fish), 3 eggs, cucumber, carrot and seaweed. Seasoning: salt, sugar, soy sauce, sesame oil, garlic paste, ginger and starch. Practice: 1, cucumber washed and cut into strips, carrot washed and cut into strips and boiled for later use; 2, pork, fish, add seasoning and beat hard until it becomes gel; 3. Break the eggs and fry them into 4 egg skins with low fire; 4. Take an egg skin, put a piece of seaweed on it, cover the seaweed with meat stuffing, 1/3 put cucumber strips and carrot strips; 5. Pick up one side of the egg skin with both hands and roll it up slowly; 6. After all the rolls are made, put them in the pot and steam for about 5 minutes. 7. After steaming, take out the thick slices and serve.