2. Wash leeks and cut into pieces; Peel scallion and ginger, wash and cut into powder for later use.
3. Put the pork stuffing into a porcelain basin, add 10g salt, 3 eggs, 20g starch and monosodium glutamate, cooking wine, sesame oil, pepper noodles, minced leek, chopped green onion and Jiang Mo, stir well and beat well for later use.
4. Beat the remaining 9 eggs into a porcelain basin, add 5g salt and 10g water starch, and stir evenly for later use.
5. Wash the wok and heat it. The heat is hot but not hot. Rub some oil, heat it, wipe off the oil, try the heat, add the beaten egg liquid one by one, spread it into 8 round egg skins, and lay it flat on the cleaning board.
6. Put the evenly stirred pork and leek stuffing on the egg skin, put a piece of seaweed on it, and then put a layer of pork and leek stuffing.
7. Fold a small edge inward from both sides, then roll it up from both ends to the middle, close it in the middle, tie it tightly with clean gauze, and make all the meat stuffing into 8 egg rolls in turn.
8. 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.
9. Press the steamed laver egg roll on it with flat pressure. After flattening, take out the gauze bag.
10, when eating, cut the laver leek omelet into pieces and put it neatly on a plate, dipped in a small dish of hot sauce.