Cooking Steps

1. 

   Step1:Roll the dumpling skin evenly. Make a stack of te

2. 

   Step2:Put oil on the side of the bottom dumpling skin near the mat to prevent the dumpling skin from running when rolling. Put a thin layer of oil evenly on the middle of each dumpling skin. Pay special attention to the edge

3. 

   Step3:Up and down. Top left, right, top left, bottom right, gently and evenly roll them ou

4. 

   Step4:Fli

5. 

   Step5:Repeat. Roll to about 13cm round cak

6. 

   Step6:Boil in hot water and steam. Steam for 5 minute

7. 

   Step7:Steame

8. 

   Step8:Be sure to tear it when it's ho

9. 

   Step9:So thi

10. 

    Step10:Take care to keep the temperature of the spring roll skin after tearing it. It will harden when it's cold. Put it in the lid to keep the temperature. Take it out when eatin

11. 

    Step11:Prepare the dried vermicelli and vegetables, boil them in hot water, then cut into segments of lean pork and shred them. Add salt, pepper, cooking wine, starch water and spice oil, marinate the eggs for 20 minutes and break them up. Spread the oil in the pot and spread them into egg pancakes. Blanch the sliced spinach for 20 seconds. Squeeze the dried carrots and cut them into thin threads. Cut the leeks into 5cm left and right

12. 

    Step12:Put oil in the pot. Stir fry ginger slices. Put marinated shredded meat in the pot. Stir fry until the color changes. Take out the remaining vegetable oil in the pot. Stir fry chives. Stir fry carrots and spinach in the pot. Stir evenly

13. 

    Step13:Add mung bean sprouts, raw soy sauce, salt, white sugar. Stir evenly and add the cooked vermicelli section, fried shredded meat and egg skin. Continue to stir evenly and out of the pot

14. 

    Step14:The color is good. It's as colorful as the spring color

15. 

    Step15:Out of the po

16. 

    Step16:When the package is ready, it's ready to eat