Chinese chives

100g

pork

100g

Enoki Mushroom

60 grams

Spring roll skin

12 sheets

condiments

oil

Proper amount

salt

Proper amount

energy

Proper amount

White granulated sugar

Proper amount

soy

Proper amount

corn starch

Proper amount

step

1. Prepare ingredients: leek, pork, Flammulina velutipes, ginger and spring rolls.

Note: You don't have to use shallots, because the smell of leeks can remove the fishy smell of meat.

2. Cut leeks and Flammulina velutipes into long sections, and shred meat and ginger for later use.

3. Mix shredded pork with soy sauce, sugar, salt, corn starch and ginger.

Note: I love this soy sauce so much recently that I don't plan to advertise.

4. Prepare raw flour.

5. When the hot oil is poured into the hot pot, the shredded pork will slip and change color.

6. Pour in leeks and stir fry quickly twice.

7. Add raw flour and stir well.

8. Turn off the fire and pour in the Flammulina velutipes.

Note: I use cooked Flammulina velutipes, which does not need heating.

9. Put it on a big plate, take it outside and blow it to make it cool quickly and accurately.

Note: The main reason is that leeks are not heated.

10. The shredded pork is cold, wrapped in spring rolls and sealed with paddles.

1 1. Wrap them one by one for later use.

12. Put oil in the hot pot, put the wrapped youth rolls in one by one, and fry until golden brown.

Note: the oil temperature should be high, because when the filling is cooked, the skin will be fried.

13. Take out the spring rolls and put them on kitchen paper to absorb excess grease.

14. Serve with balsamic vinegar.