Ingredients: 500g of pork (lean meat), 250g of fat meat and 450g of grass carp.

Accessories: egg white 100g, egg 150g, starch (broad bean) 100g.

Seasoning: 5g of ginger, 2g of monosodium glutamate,15g of lard, 5g of salt and 5g of chives.

1. Chop the lean pork, put it in a bowl and soak it in water for half an hour.

2. After the minced meat is precipitated, drain the water, add salt, starch, egg white, chopped green onion and Jiang Mo, add water while stirring, and stir into a thick meat paste.

3. Slaughter grass carp, cut clean meat into pieces, add refined salt and starch, and stir until the taste is sticky.

4. Beat the eggs into a bowl, stir them evenly and spread them into 3 egg skins.

5. Mix the minced fish with minced meat, spread it on the egg skin and roll it into a round roll.

6. Roll the minced fish into a cage, steam it in a boiling water pot for half an hour, take it out and let it cool.

7. Cool and cut into 3 mm thick egg rolls.

8. Take a bowl and wipe it evenly with lard.

9. Connect the omelet slices together, spiral them into a bowl, steam them on high fire for 15 minutes, take them out and turn them over.

10. Heat the wok, add 50 ml of chicken soup, salt and monosodium glutamate, thicken it, pour 10 g of cooked lard, pour it on the egg roll and decorate it with flowers.