1. First, the eggs are broken up, the egg whites and yolks must be beaten evenly, and a small amount of salt must be sprinkled.
2. Fried egg crust is very hard work. I use a flat-bottomed non-stick pan, which is relatively easy. First heat up the pot on a low heat, put a little oil, reduce the heat to the minimum, pour a spoon and a half of egg liquid (the spoon is usually used for hot pot soup), turn the pot to spread the egg liquid evenly. Keep the heat to a minimum and fry until the egg skin is solidified. Peel it out by hand. Never turn it over.
3. Stuffing preparation: 1. Peel the pork and chop the chopped green onion separately; 2. Soak the black fungus in hot water, wash and chop; 3. Fry the peanuts in a frying pan and smash; 4. Stir the stuffing together, add Appropriate amount of salt, edible oil, soy sauce, oil consumption and other seasonings. A small amount of five-spice powder can be added according to personal preference. Marinate for half an hour.
4. Spread the fillings on the egg crust and roll them like sushi. Put them into a steamer and steam for 20 minutes. Take out the cut pieces and load them on a plate. The aroma is overflowing, and it is good to serve.
