500 grams of pork and 6 eggs.

Ginger 1, onion 1, spiced powder 1, pepper 1/2, a little cooking wine, salt 1, starch 1, and 60g soy sauce.

step

1 prepare pork, fat and thin;

2 Chop the pork and put it into the basin;

3 Add ginger powder, chopped green onion, allspice powder, pepper, cooking wine, salt, starch and soy sauce;

4. Stir in one direction;

Put 5 eggs in a bowl and add 1/2 tablespoons of salt;

6 eggs are scattered;

7 add water to the flour, stir it into a paste, and add it to the egg liquid;

8 non-stick pan, wipe a little oil, pour in egg liquid and fry eggs;

9 turn over and fry yellow;

10 Take an egg skin and spread the adjusted meat stuffing, and spread some egg liquid or thin batter around it;

1 1 Roll up from one end and tighten;

12 is put into a steamer for steaming 10 minute;

13 can be cut into pieces and put on a plate.

skill

1, put some starch to help stick together, it won't come apart after cutting, and the incision is beautiful.

2, pork should be fat and thin, and the meat should be rolled tightly when rolling, and it should not be scattered.