2. Shred cabbage, carrots and pork, and shred mushrooms after soaking.
3. Add vegetable oil to the pot, pour shredded pork and water-soaked mushrooms, stir fry, add 2 grams of salt, and serve.
4, another pot, add carrots and stir fry after the oil is hot.
5. Add shredded Chinese cabbage, stir fry and add 2g salt and monosodium glutamate.
6. Take a large bowl and invert a plate, and put the fried carrot and cabbage in it (the function of the pinch plate is to drain the vegetable soup).
7. After the water is boiled, pour the mung bean sprouts into the water.
8. After picking up the mung bean sprouts, pour them into the leek fire and drown.
9. Stir-fry the shredded tofu and put it on the plate. At this point, all the fillings are fried.
10, take a rolled skin, spread it on a clean plate, add a proper amount of stuffing, and lay it flat.
1 1. Roll the spring cake skin from one end of the filling.
12, the left and right ends are folded in half and wrapped into pillows.
13, pick it up and eat it, or fry it again.