1. Get ready for rice rolls (I bought half a catty, just three).

2. Chop the pork into powder. Cut the fingernail-sized ginger into Jiang Mo leek, cut it into minced leek and put it away.

3. Add egg salt, Jiang Mo soy sauce, pepper and oyster sauce and mix well.

4. Spread out the rice rolls skin, add a proper amount of pork mixed as shown in Figure 3, add leek powder, and roll it back.

5. Boil the water and steam for about 5~ 10 minutes. When rice rolls is ripe, you can turn off the fire.

6. Take out the rice rolls, slice it, put some oil on the rice rolls, and finally decorate the fragrant rice rolls with Chili powder.

Recipe tip:

The water is boiling, so be careful when steaming rice rolls in rice rolls, or you will easily break the rice rolls skin.