2. Use a pan (or special iron plate) to heat it with a small fire, and first wipe it with a tarpaulin in the pot;
3. Grab a piece of flour paste with your right hand, rotate it quickly at the bottom of the pot and paste it into dough with a diameter of about 20 cm. After air drying, it is taken out to form a spring cake skin;
4. When the paved spring cake skins are stacked together, the surface should be covered with a wet towel to prevent the skins from cracking and becoming brittle;
5. Wash the pork tenderloin and cut it into filaments;
6. Go to the old gang, take its tender heart, wash it and cut it into silk;
7. Put the wok on high fire, add lard, stir-fry the shredded pork, add yellow wine and sugar, add shredded vegetables, add salt and a little soup, cook until the vegetables are crisp and cooked, add monosodium glutamate, thicken with wet starch, and take out of the pan to cool for later use;
8. Divide the shredded pork stuffing into 5 parts, each part is 10 block;
9. Spread the skins of spring cakes one by one, put in 1 small portion of stuffing, fold one side in half, then fold both sides, wrap them into flat round packets about 8 cm long and 3 cm wide, and seal them with batter;
10. Put the pot on a high fire. When the vegetable oil is heated to 70%, put the wrapped spring rolls in the oil pan and fry until golden brown. Pick them up and put them in the pot.
The information comes from the heart menu, and the infringement is deleted.