1, the main ingredients: 200g of flour, 100g of asparagus, 40g of green onions, 200g of horse mackerel.

2, auxiliary ingredients: peanut oil, salt 3g, monosodium glutamate (MSG) 2g, 5g of cornstarch, 5g of sugar, 2g of pepper, 5ml of sesame oil.

3, practice:

(1) First, the chicken is cleaned.

(2) Prepared asparagus.

(3) Cut the chicken, asparagus and green onion into thin shreds.

(4) Put oil in the pot, add the shredded chicken and stir fry.

(5) Add shredded bamboo shoots and scallions and stir-fry.

(6) Add salt, sugar, pepper, fresh soup and monosodium glutamate.

(7) Stir-fry and thicken with cornstarch, drizzle with sesame oil out of the pot, te cool and use.

(8) Sheng into the plate to cool and use.

(9) flour into the egg, salt, water stirred into the batter.

(10) Molasses for 10 minutes.

(11) Cook into pancakes in a crepe pan.

(12) Let the pancakes cool down a bit and set aside.

(13) Fill the spread out crust.

(14) Fold from the bottom up.

(15) Wrap ends tightly.

(16) Stick the mouth with wet starch and roll it up.

(17) Put oil in a wok and deep-fry the spring rolls in the wok.

(18) deep-frying until golden brown can be removed.

(19) Place on a plate and enjoy.