How to make spring pancakes with vegetables:

1. Marinate shredded pork with a little salt and cooking wine, spread eggs into egg skins, cut spinach, leek and red pepper into sections, soak vermicelli until soft spare.

2. Pour oil into the pot and heat it up. Add mung bean sprouts, red pepper and spinach and stir-fry until cooked. Remove.

3. Pour oil into the pot. When the oil is hot, add shredded pork, green onion and ginger and stir-fry.

4. Pour light soy sauce into the pot and stir-fry until fragrant. Pour the rest of the side dishes into the pot and continue to stir-fry over high heat.

5. Stir all vegetables evenly before serving.

6. Eat it rolled in steamed pancakes and chewed with spring vegetables.