1.

Prepare the required materials. (Mushrooms and auricularia are soaked in advance)

2.

Peel carrots and astragalus, wash and shred, soak mushrooms and auricularia until soft, shred lean meat and shred ginger.

3.

Add salt, soy sauce, cooking oil, sugar and corn starch to the shredded pork, mix well and marinate for 10 minute.

4.

Add vegetable oil to the pot, heat it, add ginger foam and stir-fry until fragrant.

5.

Then add the marinated shredded lean meat.

6.

Stir-fry for a while, then add mushrooms and shredded auricularia.

7.

Stir-fry for 2 minutes, then add carrots and arrowroot and stir-fry.

8.

Add proper amount of salt and sugar.

9.

Add some soy sauce.

10.

Add a little pepper, stir well and let it cool.

1 1.

Take a piece of spring roll skin.

12.

Put in a little cold spring rolls.

13.

Then roll it up.

14.

Fold the sides again.

15.

Put the batter on the seal and wrap it.

16.

Do everything in turn.

17.

Add oil to the pot and heat it to 70% heat.

18.

Add spring rolls and fry them.

19.

Fry until golden brown.

20.

Finally, pick up the spring rolls and drain them, and you can eat them.