Prepare a proper amount of fresh shepherd's purse, remove yellow leaves and roots, and wash for later use; Cut the shallots into small pieces and slice the ginger, then put the shallots and ginger slices into a bowl, pour a proper amount of cooking wine, vigorously knead the shallots and ginger slices, and squeeze out the onion Jiang Shui for later use;
Take out that pot, pouring a prop amount of clear water into the pot, adding a spoonful of salt after boile with strong fire, then adding the washed shepherd's purse, continuing to boil with strong fire, taking out the shepherd's purse after the shepherd's purse turns dark green, immediately putting the shepherd's purse into cold water for supercooling, taking out the shepherd's purse after supercooling, squeezing out the water in the shepherd's purse, and chopping the shepherd's purse into a large bowl for later use;
Prepare a proper amount of pork belly equivalent to shepherd's purse, clean it, cut it into small pieces and grind it into minced meat with a meat grinder, then marinate the minced meat, add a proper amount of salt, pepper, soy sauce and oyster sauce, then pour in one third of onion Jiang Shui, stir in one direction, continue to pour in onion Jiang Shui twice, continue to stir in one direction, and then pour in chopped shepherd's purse.
Prepare a bowl, add a spoonful of flour to the bowl, then pour in an appropriate amount of water, while pouring water, and stir it into a thick paste for later use;
Prepare a proper amount of spring roll skin, lay a spring roll skin flat on the table, add a proper amount of mustard stuffing, then roll it to the third position, fold both ends in half, brush the batter prepared in advance, continue to roll it into spring rolls, and roll it in the same way and put it in a plate for later use;
Take out the pot again, pour enough cooking oil into the pot, put the rolled spring rolls in turn after the oil temperature is 50% hot, and fry slowly for about 5 minutes. When the skin of spring rolls is slightly Huang Shi, control the oil and take it out for later use;
Continue to raise the oil temperature. When the oil temperature reaches 60%, add the fried spring rolls, fry the spring rolls until the skin is golden and crisp, remove the spring rolls and put them on the plate. This fried spring roll is ready. It tastes crisp and crisp, especially delicious and nutritious.
Spring rolls are thin and easy to fry. Turn on a small fire and fry them again, so that the fried spring rolls are fragrant and crisp.