[Ingredients] 600g of spinach, 40g of eggs, 50g of bean curd skin, 50g of shredded pork, a little chopped green onion, 20g of sweet noodle sauce, 3g of oyster sauce, 2g of salt, 4g of water starch, 2g of sugar, 2g of chicken powder and a proper amount of edible oil.

[Practice] Choose washed spinach and cut it into sections. Put the bean curd skin into a bowl and add boiling water to remove the beany smell.

2. Beat the eggs into a bowl and stir evenly to make egg liquid. Put the shredded pork into a bowl, add salt and water starch, stir well and marinate for 10 minute.

3. Pour a proper amount of water into the pot and bring it to a boil. Pour in spinach and simmer until it is immature. Take it out and cool it in cold water. Take out and drain.

4. Pour a little cooking oil into the wok, pour the egg liquid and spread it into an egg skin. Take out the egg skin and put it on a plate.

5. Put oil in a hot pot, pour in shredded pork, stir-fry and change color. Add chopped green onion, sweet noodle sauce and oyster sauce and stir well.

6. Inject a proper amount of water and stir quickly and evenly. Add a little sugar and chicken powder, stir well and season. Remove the fried shredded pork for later use.

7. Cut the cooled egg skin into filaments. Remove the tofu skin, drain it and put it on a plate.

8 put spinach, egg skin and shredded pork on tofu skin. Roll into spinach roll, shape and compact. Put the spinach roll into the plate and serve.