1. Step: First, add salt and water starch to the eggs and stir evenly. Then wash the wok and heat it, not too hot. A little oil is enough. Heat, add the beaten egg liquid one by one, spread out into two round egg skins, and lay them flat on a clean board.

2. Step 2: Mix the pork stuffing with salt, eggs, water starch, monosodium glutamate, cooking wine, sesame oil, pepper noodles, chopped green onion and Jiang Mo (I use ginger juice bought in the supermarket), and stir vigorously, so that the meat will not be scattered! Spread the evenly stirred meat sauce on the egg skin and smooth it.

Step 3: put another piece of seaweed on it.

4. Step 4: Roll the egg roll from both ends to the middle, fold it in half in the middle, and tie it tightly with Xibe paper (to prevent the egg roll from getting bigger after it is cooked, it doesn't matter if it is not tied tightly).

5. Step 5: Put the prepared laver egg rolls into a flat plate one by one and steam them in a steamer for about half an hour until they are cooked. After half an hour, remove the Xibe paper from the steamed laver omelet, cut the laver and pork omelet into pieces and put them neatly on a plate, dipped in a small dish of hot sauce. Hey, hey, ketchup is fine.