Ingredients: 200 grams of pork ribs (large ribs), 350 grams of spring rolls

Accessories: 20 grams of fungus (watered), 80 grams of carrots, 40 grams of mushrooms (fresh), 450g mung bean sprouts, 150g eggs, 15g wheat flour

Seasoning: 10g salt, 40g starch (corn), 15g cooking wine, 15g fish sauce, 1g pepper, 2g chicken essence , 15 grams of sesame oil, 60 grams of olive oil, 5 grams of garlic (white skin), 10 grams of ginger, 15 grams of green onions, 50 grams of rapeseed oil

1. 200 grams of pork ribs, washed and cut into pieces shredded;

2. Add 1/2 teaspoon salt, 2 teaspoons cornstarch, 2 tablespoons water, mix well and let stand for half an hour;

3. Soak a handful of black fungus in water until soft Wash and shred;

4. Wash and shred baby carrots and set aside;

5. Soak shiitake mushrooms in water until soft, wash and slice into slices;

6 .Wash the mung bean sprouts and set aside;

7. 3 eggs, add 1/3 teaspoon salt, 1 tablespoon water, beat well and mix well;

8. 2 teaspoons cornstarch , 2 tablespoons of water and mix well;

9. 1 tablespoon of all-purpose flour, add 1.5 tablespoons of water and mix well to form a paste;

10. Place a wok (non-stick pan) on the stove Turn on medium heat, add 1 tablespoon of olive oil, add shredded pork and fry until cooked and remove;

11. Add 1 tablespoon of olive oil to the original pot, put it on the stove, turn on medium heat, and mix Spread the even egg liquid into single skin and cut into shreds for later use;

12. Add 2 tablespoons of olive oil to the original pot, put it on the stove over medium heat, add minced garlic, shredded ginger and chopped green onion, stir-fry until fragrant, then add black fungus, Stir-fry the mushrooms and baby carrots;

13. After frying for half a minute, spray in the Shaoxing wine and fish sauce;

14. Add the mung bean sprouts and remaining Shaoxing wine, Stir the fish sauce, salt and white pepper evenly;

15. Then add the fried shredded pork and egg skin and stir-fry evenly;

16. Add cornstarch 2 tsp, 2 tbsp water, mix well, 1/2 tsp chicken essence, 1 tbsp sesame oil, mix well, take it out of the pan, cool and make the filling;

17. Carefully uncover the spring roll wrapper and add 1.5 tbsp Put the stuffing in one corner, roll it up and fold it on both sides into a tube;

18. Finally seal it with batter;

19. Place a frying pan (non-stick pan) on the stove and open it High to medium heat, add the wrapped spring rolls, evenly drizzle with 1.5 tablespoons of rapeseed oil;

20. Fry until brown and turn over;

21. Drizzle with 1.5 tablespoons of rapeseed oil Fry the other side until browned.