2. Add salt, cooking wine, starch and Jiang Mo into minced pork and stir well.

3. Mix the eggs with chopped green onion, salt and a little cooking wine. Spread the eggs into egg skins, cool them and spread them flat.

4. Sprinkle a thin layer of starch on the egg skin and spread the meat evenly.

5. Roll into an egg cone. Press both ends.

6. Steam in a steamer for 20-30 minutes, then take it out.

7. Slice and plate the egg roll after it is cold.