2. Pour hot boiled water into the flour, stir the flour with chopsticks while pouring water, stir it into snowflake-like dough, pour half cold water, then knead the flour into dough, cover it with cloth, and let the dough wake up.
3. Wash the cucumber and cut into strips, cut the tenderloin into filaments, shred the onion, mince the ginger, beat the eggs into egg liquid, add appropriate amount of water and salt to the egg liquid, and stir well.
4. Pour the right amount of cooking oil into the pot. After the pot is heated, pour the egg liquid in several times, spread it into a thin egg skin, and then cut the egg skin into silk.
5. Take out the proofed dough and knead it evenly, knead it into long strips, then cut it into several pieces, flatten the cut dough and roll it into thin round dough.
6. Heat the pot, put it into the dough and bake for about 5 seconds. After the dough changes color, it can be turned over and baked until the other side changes color.
7. Pour a proper amount of oil into the pot, heat it, add shredded pork and stir-fry until it changes color, add shredded Jiang Mo onion and stir-fry, finally add sweet noodle sauce and stir-fry, then add a proper amount of sugar and stir-fry evenly.
8. Smooth the burrito skin, add cucumber strips, shredded egg skin and shredded pork in turn, and then roll it up.