1. Chop lean pork into minced meat, put it in a bowl and soak it in water for half an hour. 2. Drain the water after the pork mince is precipitated, add salt, starch, egg white, chopped green onion and Jiang Mo, and stir while adding water to form a viscous paste. 3. Slaughter grass carp, chop clean meat into minced pork, add refined salt and starch and stir until it becomes sticky. 4. Knock on the egg. Spread them on the egg skin and roll them into a round roll. 6. Put the chopped fish in a cage, steam it in a boiling pot for half an hour, then take it out and let it cool. 7. After cooling, cut into 3 mm thick pieces. 8. Take a bowl and wipe them evenly with lard. 9. Put the egg rolls together in a spiral shape in a bowl, steam them in a cage with high fire for 15 minutes, then take out the flip-flops and put them in a plate 10.