1. Chop the shrimp and put it in the meat stuffing. Add all kinds of seasonings and beat an egg. Stir the meat in one direction until it feels thick. The purpose is to prevent the meat from scattering during cooking.

2. Prepare dry starch.

3. Add a little water to make water starch. Tip: Remember that you can't directly beat eggs into dry starch, and dry starch and eggs can't be stirred immediately.

4. Beat the eggs into the water starch and stir well.

5. Put the oil into the pot, and pour out the oil after the pot is hot. Scoop a spoonful of chicken egg liquid with a common frying spoon at home and pour it into the pot. Shake the pan constantly so that the egg liquid is evenly spread on the bottom of the pan. When the egg skin is ripe, turn the pot upside down and pour out the egg skin.

6. Spread the meat evenly on the egg skin, and don't put too thick meat.

7. Roll up the egg skin slowly, and fold the left and right sides in a little before rolling, so that the meat will not flow out when frying.

8, sealing should be strict, so as not to open your mouth when frying.

9. Pour a little oil into the pot, heat it, add an egg roll and fry it slowly.

10, fry one side until golden, then turn it over and fry the other side, usually frying three sides twice.

1 1, stir-fry for four minutes and it will be almost cooked. Take it out and cut it with a bevel knife.

12. Set the plate and finish it. If there are some red and green vegetables at home, the effect can be better. Some friends like steaming. I think fried food looks better. It is light yellow inside and golden yellow outside, with distinct layers.