Cooking Steps

1. 

   Step1:1. Peel the carrot and cut it into shreds. Soak the fungus in advance, clean it and cut into shreds. Cut the Pleurotus eryngii into shreds. 2. Cut the cabbage into shreds for standb

2. 

   Step2:3. Shred pork tenderloin. Marinate with chopped pepper and raw soy sauce for 15 minutes. 4. Put tea seed oil in the pot. Put marinated pork shreds. Stir fry to change color

3. 

   Step3:5. Put carrot, apricot, abalone, mushroom and agaric into pork after discoloration. Stir evenly. Put in organic soy sauce and salt seasoning. 6. Wait for carrot and agaric to be cooked. Finally put cabbage into pork. Stir evenly. Wait for cabbage to be cooked but still crisp. Then you can get out of the pot. Let it cool for standby

4. 

   Step4:7. Put the fried stuffing in the cold for standby 8. Put the spring roll skin on the operating pad. Put the stuffing in. As shown in the figur

5. 

   Step5:9. Roll it up clockwise. Roll it to 1 / 2 of the place. Fold it inwards on the left and right sides. 10. Fold it over as shown in the figure

6. 

   Step6:11. Fold to the position as shown in the figure. Plaster the surrounding area of the triangle with a thin layer of paste. Aim to seal and bond well. 12. Wrap it up and put it aside for future use

7. 

   Step7:13. This is the wrapped spring roll. 14. Put oil in the pot. Wait until the oil is about 5% hot. Put the wrapped spring roll. Fry until both sides are golden yellow. Control the oil content

8. 

   Step8:Finished product drawin

9. 

   Step9:Finished product drawin