1. Add salt, monosodium glutamate, chopped green onion and an egg liquid to the minced pork, and stir in one direction.

2. Add vegetable oil to thoroughly disperse the eggs, and skim off the floating foam.

3. Heat the non-stick pan to 5% heat, reduce the heat, and pour in the egg liquid to spread the egg skin.

4. Spread a thin layer of minced meat on the egg skin, and spread it from the side. Take it out and cool it

6. Cut it into oblique slices

7. Take a small bowl with a small mouth at the bottom, put a layer of vegetable oil on the bowl, and put two egg rolls at the bottom first

8. Line the bowl in a circle, then the second circle, and stuff the remaining egg rolls in the bowl, and compact it

9. Bring the pot of water to a boil and steam for p>1 minutes, take a deep plate and turn it upside down. 2, the egg skin should not be too thick, easy to crack. 3, the egg roll should be sliced after cooling, otherwise it will be easy to disperse. 4, don't add too much spices, spices, loyal to the original flavor is the root of the old eight dishes.