1. Prepare the meat filling, add the seasoning and mix well
2. Prepare 3 eggs, add appropriate amount of starch to the egg mixture, stir well, so that the egg skin is very good
3. Wipe the pan with gauze sticky oil in the pan, it should not be too oily, otherwise the quality of the egg skin will be poor
4. Pour half of the egg liquid
5. Egg skin removal
6. After the pan is cool, brush a layer of egg liquid or water starch on the egg crust, and then put the meat filling, as shown in the roll
7. Cover with plastic wrap and put it in the steamer, SAIC, on high heat for 15 minutes
8. Take it out and let cool, be sure to let it cool thoroughly, then cut it after solidification
